Lysin EN4 is a peptidoglycan-degrading enzyme. Like other lysins against Gram-negative
bacteria, EN4 requires cell-wall destabilizing agents, such as ethylenediamine tetraacetic …

One of the food products commonly contaminated by Salmonella is raw chicken. In wet
markets in Southeast Asian countries, chicken carcasses frequently were handled and sold …

In order to broaden the antimicrobial action spectrum of lysozyme against Gram-negative
bacteria, different partially reduced lysozyme derivatives were obtained by reducing the …

This study investigated the buffering effect of chicken skin and meat by determining changes
in the pH of phosphate buffered saline solutions (PBS; pH 2, 3, 5, 7, 9 and 11) before and …

Due to the concern of consumers about the presence of synthetic preservatives, researchers
and food manufacturers have recently conducted extensive research on the limited use of …

The structural and antimicrobial functions of lysozyme reduced with food-compatible
reducing agents cysteine (Cys) and glutathione (GSH) were investigated. The disulfide …

Chicken leg and breast meat samples inoculated with Salmonella enteritidis [4–5 log most
probable number (MPN)/cm 2] were dipped into lactic acid (LA; 1% and 3%) and acetic acid …

Contamination of poultry and poultry products by Salmonella Enteritidis is a serious problem
worldwide. The effects of caprylic acid (50 and 100 mM) on S. Enteritidis in autoclaved …

In the US, dried beef products (beef jerky) are a popular snack product in which the
manufacture often requires the use of a heat lethality step to provide adequate reduction of …

Salmonella is a persisting contaminant in poultry products that may pose a potential risk to
consumers. Thus, developing decontamination strategies to eliminate or reduce this …