Outbreaks of disease due to vegetative bacterial pathogens associated with acid foods (such as apple cider) have raised concerns about acidified vegetables and related products that have a similar pH (3.2 to 4.0). Escherichia coli O157:H7 and related strains of enterohemorrhagic E. coli (EHEC) have been identified as the most acid resistant vegetative pathogens in these products. Previous resea...

Background: Food borne pathogens are of the main concerns of food producers and consumers and Escherichia coli and Staphylococcus aureus create a lot of problems worldwide. The aim of this study was to evaluate antibacterial effects of monolaurin, sorbic acid and potassium sorbate on S. aureus and E. coli at different pH values and NaCl concentrations. Methods: Micro-well dilution assay was use...

The effects on beef cattle growth performance and carcass characteristics of feeding silages produced by altered fermentations were determined. Alpha-amylase was added at 0 or .05% (wet basis) and sorbic acid was added at 0 or .10% (wet basis) to chopped whole corn plants before ensiling in a 2 x 2 factorial arrangement of treatments. For three successive years, 40 beef heifers (224 kg) were fe...