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ICMSF (1978) International Commission for Microbiological Specialists for Food. Micro-Organism in Food-1, Their Significance and Methods of Enumeration. 2nd Edition, University of Toronto Press, Toronto, 115-118.

has been cited by the following article:

• TITLE: Antimicrobial Activity of Acidified Sodium Chlorite and Cell Free Culture Supernatent of Lactic Acid Bacteria against Salmonella Typhimurium

  AUTHORS: Sangeeta Singh, Ajit Singh Yadav, Priyanka Bharti

  KEYWORDS: Acidified Sodium Chlorite, Eggs, Lactobacillus plantarum and Pediococcus cerevisiae and Salmonella Typhimurium

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.3 No.11, November 26, 2015

  ABSTRACT: Most methods used by food industries to decontaminate eggs involve washing of egg surface with various chemicals. In this study, the effectiveness of two organic decontaminants viz., acidified sodium chlorite (ASC) and cell free culture supernatant (CFCS) of two lactic acid bacteria (Lactobacillus plantarum and Pediococcus cerevisiae) was evaluated for the decontamination of spiked Salmonella Typhimurium on chicken egg shell surface. Acidified sodium chlorite at 100 μl/L concentration with the contact time of 20 min completely inhibited S. Typhimurium on egg shell surface while at 50 μl/L concentration 1 - 2 log10 units reduction was observed in counts of S. Typhimurium as compared to control group. Likewise, CFCS of P. cerevisiae completely inhibited the growth of S. Typhimurium on 30 min contact, whereas L. plantarum and combination of both were revealed significant reduction in the counts of S. Typhimurium counts.