ANTIBACTERIAL EFFECT OF BUTYLATED HYDROXY ANISOLE (BHA) ON SALMONELLA TYPHYMURIUM AND LISTERIA MONOCYTOGENS IN CULTURE MEDIA AND IRANIAN WHITE CHEESE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

EHSANI ALI; RAEISI MOJTABA; TABARRAEI ALIJAN; NIK NEZHAD FARHAD; NAGHILI HOSSEIN; AMINZARE MAJID

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2014 | Volume:1 | Issue:1 Page(s): 23-29

Download Full-Text

Persian Verion

View:

1,069

Download:

Cites:

Information Journal Paper

Title

ANTIBACTERIAL EFFECT OF BUTYLATED HYDROXY ANISOLE (BHA) ON SALMONELLA TYPHYMURIUM AND LISTERIA MONOCYTOGENS IN CULTURE MEDIA AND IRANIAN WHITE CHEESE

Author(s)

Keywords

BHAQ2

SALMONELLA TYPHYMURIUMQ2

LISTERIA MONOCYTOGENSQ2

IRANIAN WHITE CHEESEQ2

Abstract

The aim of this study was to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and IRANIAN WHITE CHEESE. At the first phase, Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L. monocytogenes. They were divided as a control and other samples that have values of 2500, 5000 and 10000 mg/ml of BHA, and combination of 2500, 5000 and 10000 mg/ml of BHA and EDTA. In the next phase of study, bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of S. typhimurium and L. monocytogenes in culture media and IRANIAN WHITE CHEESE. This study demonstrated that BHA can be used for increase shelf life of IRANIAN WHITE CHEESE.

Cites

No record.

References

No record.

Cite

APA: Copy

EHSANI, ALI, RAEISI, MOJTABA, TABARRAEI, ALIJAN, NIK NEZHAD, FARHAD, NAGHILI, HOSSEIN, & AMINZARE, MAJID. (2014). ANTIBACTERIAL EFFECT OF BUTYLATED HYDROXY ANISOLE (BHA) ON SALMONELLA TYPHYMURIUM AND LISTERIA MONOCYTOGENS IN CULTURE MEDIA AND IRANIAN WHITE CHEESE. JOURNAL OF FOOD MICROBIOLOGY, 1(1), 23-29. SID. https://sid.ir/paper/250663/en

Vancouver: Copy

EHSANI ALI, RAEISI MOJTABA, TABARRAEI ALIJAN, NIK NEZHAD FARHAD, NAGHILI HOSSEIN, AMINZARE MAJID. ANTIBACTERIAL EFFECT OF BUTYLATED HYDROXY ANISOLE (BHA) ON SALMONELLA TYPHYMURIUM AND LISTERIA MONOCYTOGENS IN CULTURE MEDIA AND IRANIAN WHITE CHEESE. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2014;1(1):23-29. Available from: https://sid.ir/paper/250663/en

IEEE: Copy

ALI EHSANI, MOJTABA RAEISI, ALIJAN TABARRAEI, FARHAD NIK NEZHAD, HOSSEIN NAGHILI, and MAJID AMINZARE, “ANTIBACTERIAL EFFECT OF BUTYLATED HYDROXY ANISOLE (BHA) ON SALMONELLA TYPHYMURIUM AND LISTERIA MONOCYTOGENS IN CULTURE MEDIA AND IRANIAN WHITE CHEESE,” JOURNAL OF FOOD MICROBIOLOGY, vol. 1, no. 1, pp. 23–29, 2014, [Online]. Available: https://sid.ir/paper/250663/en

Related Journal Papers