Bactericidal effect of linalool, five mixtures of citric acid and limonene against Salmonella typhimurium in vitro
Abstract
In the production of chicken meat, one of the problems is the contamination of chicken carcasses by Salmonella Typhimurium present in the intestinal content and at present the consumer demands products free of antibiotics and hormones. The objective of the present study was to evaluate the effect bactericide of linalool, five mixtures of citric acid and limonene against Salmonella Typhimurium. The CFU values ??obtained were converted to log10, and were analyzed to determine significant differences (P <0.05) between treatments, using the SAS GLM procedure. With the two tests carried out, no effect was found against Salmonella Typhimurium in the treatments with 2% linalool, citric acid mixed with limonene at different concentrations.
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