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Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter
2010
Poultry Science
This research studied the survival of high (7 log cfu/mL) and low (3 log cfu/mL) inoculum levels of Campylobacter in white and red wines and in grape and tomato juices, which could function as potential antimicrobial marinade ingredients. For comparison, survival was also studied in a commercial poultry meat marinade. White and red wines were shown to have very high bactericidal effects against Campylobacter. High counts were rapidly inactivated to undetectable numbers within 15 min in white
doi:10.3382/ps.2009-00521
pmid:21076110
fatcat:bvxx6sghtnh7vnzx7d4wbjaqwe