Optimizing the Antimicrobial Activity of Sodium Hypochlorite (NaClO) over Exposure Time for the Control of <i>Salmonella</i> spp. In Vitro
Fish is a nutritionally rich product; however, it is easily contaminated by pathogenic microorganisms, such as <i>Salmonella</i> spp. Therefore, this study aimed to identify the best concentration of sodium hypochlorite (NaClO), exposure time, and water temperature that allow the most ef...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-01-01
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Series: | Antibiotics |
Subjects: | |
Online Access: | https://www.mdpi.com/2079-6382/13/1/68 |