E-resources
-
Warawut Krusong; Adisorn Swetwiwathana; Assanee Jirawibuwej
Journal of King Mongkut's Institute of Technology Ladkrabang (Thailand), 20/Apr , Volume: 8, Issue: 1Journal Article
Nham is a fermented pork product. Normally, pork, used as main raw material, causes source of Salmonellae contamination in the product. The inhibition effect of growth of Salmonella Enteritidis added into nham during 7 days of fermentation at 32 deg c was studied. The four level of initial dose of S. Enteritidis consisting of 0.25 percent (5.4 logCFU/g) 0.5 percent (5.7 logCFU/g) 0.75 percent (5.9 logCFU/g) and 1.0 percent (6.0 logCFC/g) were used. The percentage of S. Enteritidis reduction was 96, 95.6, 95.1 and 94.5 respectively, due to the acid produced by lactic acid bacteria.
