Clostridium jejuni

Literature data showed that the emulsions obtained with 1.25 mM monocaprin acid in citrate-lactate buffer at low pH values (4.0-5.0) caused a greater reduction in the number of viable cells (> 6 to 7Togio CFU) of Salmonella spp., Escherichia coli and Clostridium jejuni (Thormar et al., 2006). 

Mignini F, Falcioni E, Prenna M, Santacroce F, Ripa S Antibacterial activity of rifaximin against Clostridium difficile, Campylobacter jejuni and Yersinia spp. J Chemother 1989 1 220-222. 

BPH—benign prostatic hypertrophy BPM—breaths per minute beats per minute BUN—blood urea nitrogen C—mean plasma concentration Cmi]X—maximum plasma concentration Cmm—minimum plasma concentration C albicans—Candida albicans C. bofulinum—Clostridium frotu/irtum C. difficile—Clostridium difficile C. jejuni—Campylobacter jejuni C. neoformans—Cryptococcus neoformans Ca—calcium... 

Lysozyme, which makes up 3.5% of the total egg white proteins and can be easily separated by ion-exchange techniques (Lesnierowski and Kijowski, 2001), is recognized as a safe, antimicrobial agent to be used for food preservation. It is stable up to about 100°C, has maximum activity at a pH range of 5.3-6.4, and inhibits several pathogenic bacteria, including Listeria monocytogenes, Clostridium botulinum, Yersinia enterocolitica, and Campylobacter jejuni (Kijowski and Lesnierowski, 1999). 

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