| Fate of Salmonella enteritidis and Salmonella typhimurium during the fermentation of siljo. | |
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MedLine Citation:
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PMID: 8918003 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The behaviour of Salmonella enteritidis and S. typhimurium in control gruel and fermenting siljo was evaluated. S. enteritidis and S. typhimurium reached maximum levels of 10(8) cfu/ml and 10(6) cfu/ml, respectively within 48 hours in the control gruel. In fermenting "siljo", pH fell to < 5.0 within 48 hours and titratable acidity increased markedly. This resulted in the complete inhibition of S. enteritidis in 48 hours and S. typhimurium in 72 hours. Acid production by the fermenting lactic acid bacteria and components of mustard powder could have inhibited the test organisms. Since siljo is usually ready for consumption after 72 hours of fermentation, contaminating salmonellae would be eliminated before the product is consumed. |
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Authors:
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G Dessie; K Abegaz; M Ashenafi |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: East African medical journal Volume: 73 ISSN: 0012-835X ISO Abbreviation: East Afr Med J Publication Date: 1996 Jul |
Date Detail:
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Created Date: 1996-12-19 Completed Date: 1996-12-19 Revised Date: 2004-11-17 |
Medline Journal Info:
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Nlm Unique ID: 0372766 Medline TA: East Afr Med J Country: KENYA |
Other Details:
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Languages: eng Pagination: 432-4 Citation Subset: IM |
Affiliation:
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Department of Basic Sciences, College of Agriculture, Ethiopia. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Colony Count, Microbial Ethiopia Fabaceae / microbiology* Fermentation* Flour / microbiology* Food Handling / methods Humans Hydrogen-Ion Concentration Plant Oils* Plants, Medicinal* Salmonella enteritidis / growth & development* Salmonella typhimurium / growth & development* Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Plant Oils |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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