Przemysl Chemiczny, Vol.91, No.5, 680-683, 2012
Effect of highly reactive calcium oxide on survival of Salmonella rods in meat wastes
Poultry meat was infected with Salmonella Senftenberg bacteria and treated with reactive CaO (10-30%) optionally in a phosphate buffer. An increase of temp. up to 40,5 degrees C and pH up to 12.55 was obsd. The bacteria content decreased down to below the limit of detection with increasing the CaO amt. used.