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The effect of copper on the death rate of Salmonella typhimurium DT104:30 in food substrates acidified with organic acids
Author(s) -
Beal J.D.,
Niven S.J.,
Campbell A.,
Brooks P.H.
Publication year - 2004
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2003.01147.x
Subject(s) - copper , salmonella , chemistry , food science , lactic acid , bacteria , microbiology and biotechnology , biology , organic chemistry , genetics
Aims: The objective of this study was to investigate the effect of copper ions on the survival of Salmonella typhimurium DT104:30 in acidified liquid food substrates. Methods and Results: The decimal reduction time ( D value ) of Salm. typhimurium DT104:30 was determined in acidified liquid pig feed (LPF) and skimmed milk (SM) containing a range of copper concentrations (0–50 ppm). As copper concentration increased, the death rate of Salm. typhimurium DT104:30 increased. In LPF acidified with 150 mmol l −1 lactic acid the presence of 50 ppm copper resulted in a 10‐fold increase in the death rate. Conclusions: The presence of copper salts in acidic liquid food substrates significantly increases the death rate of Salm. typhimurium DT104:30. Significance and Impact of the Study: This finding could influence policy on levels of copper in pig feed.