Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 lactic acid bacteria (LAB) strains, 2 essential oils (EO) (Thymus vulgaris and Origanum vulgare L.), and their compositi...

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Bibliographic Details
Main Authors: Elena Bartkiene, Modestas Ruzauskas, Vadims Bartkevics, Iveta Pugajeva, Paulina Zavistanaviciute, Vytaute Starkute, Egle Zokaityte, Vita Lele, Agila Dauksiene, Michael Grashorn, Ludwig E. Hoelzle, Anara Mendybayeva, Raushan Ryshyanova, Romas Gruzauskas
Format: Article
Language:English
Published: Elsevier 2020-08-01
Series:Poultry Science
Subjects:
poultry
meat
antibiotic residues
antimicrobial activity
Salmonella
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120302753

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http://www.sciencedirect.com/science/article/pii/S0032579120302753

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