The infl uence of three organic acid, (acetic, lactic and citric acid in diff erent concentrations) were evaluated over two major foodborne pathogens, Listeria monocytogenes and Salmonella enteritidis. For evaluation we used two diff... more
The infl uence of three organic acid, (acetic, lactic and citric acid in diff erent concentrations) were evaluated over two major foodborne pathogens, Listeria monocytogenes and Salmonella enteritidis. For evaluation we used two diff erent laboratory designed models such as, agar gel diff usion test and broth reduction test. The results from agar gel diff usion tests revealed variation of the inhibition zone of Listeria monocytogenes and Salmonella enteritidis to three engaged organic acids in concentration 10%, 8%, 6%, 4%, 2%. The two tested organisms were most sensitive to lactic acid and slightly less sensitive to citric and acetic acid respectively. Listeria monocytogenes was more sensitive to all three tested organic acids compare to Salmonella enteritidis. Infl uence of above mentioned organic acids in buff ered peptone water broths revealed Listeria monocytogenes reduction in cell number by 4,6 log cfu/mL for 0.04% acetic acid and 3,1 and 2.8 log cfu/mL for lactic acid and ac...