English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Foods contaminated with Salmonella enterica serovar Typhi are a major cause of typhoid fever, leading to public health problems and economic losses worldwide. Nisin and rho-cymene were tested in this study for their antimicrobial activity against S. Typhi at 4 degrees C and 37 degrees C. Nisin and rho-cymene, when used separately, did not inhibit the bacterium at either temperature. A synergistic antimicrobial effect between both compounds was observed when they were used simultaneously. This synergism was greater at 37 degrees C than at 4 degrees C. The lowest concentrations of nisin and rho-cymene required for complete inhibition of S. Typhi at 37 degrees C were 0.3 ppm and 1.5 ppm, respectively, and 0.3 ppm and 2.5 ppm at 4 degrees C. The potential of nisin and rho-cymene to control an S. Typhi population on ready-to-eat Thai-style pork sausage was also examined. The compounds were able to eliminate the contaminating bacterium with concentrations depending on the bacterial cell number on the food.

Synergistic Antimicrobial Effect of Nisin and ρ-Cymene onSalmonella entericaSerovar Typhiin Vitroand on Ready-to-Eat Food