ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The ability of Tylosin to prevent the growth of coagulase-positive staphylococci was examined in four food substrates. Staphylococcal development was prevented during the organoleptically acceptable shelf life of ice cream mix by 20 ppm of the antibiotic. Staphylococci were controlled in processed cheddar cheese spread, ham, and domestic sausage by 2.5, 3.0, and 5 ppm Tylosin, respectively. The possible use of Tylosin as a preventive of staphylococcal food poisoning in foods is discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1962.tb00058.x
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