Effect of Succinic Acid on Elimination of Salmonella in Chicken Meat.

The aim of this study was to determine the effect of selected concentrations of succinic acid on the survival of Salmonella on microbiological media and on the surfaces of chicken carcasses. Samples were inoculated with Salmonella serovars Enteritidis, Typhimurium, Hadar, Infantis, and Virchow. Each strain from each dilution was plated on nutrient agar without chemical substances (pH 6.

Biological and chemical hazards occurring in fish and fishery products.

It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. However, they are likely to pose a risk to consumer health. The presence of pathogenic bacteria or their toxins, parasites, biogenic amines and toxins or chemical residues may be a causal agent of foodborne illnesses in humans, sometimes even with fatal effect.

Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.

The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach.

Optimisation of the time of milk sample decontamination with 0.75% cethylpirydinium chloride upon identification of Mycobacterium avium subsp. paratuberculosis.

Isolation of MAP from biological material, including milk, is very difficult. No matter how the fresh milk is obtained, it contains a certain number of rapidly growing microorganisms. Therefore, the decontamination process is applied in the methods of MAP isolation.

Antagonistic effect of chosen lactic acid bacteria strains on Yersinia enterocolitica species in model set-ups, meat and fermented sausages.

The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 8 Yersinia enterocolitica strains in model set-ups, and in meat and ageing fermented sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach.