Study of the Physicochemical and Antimicrobial Properties of Electro-Activated Solutions Produced from Lactate, Propionate, and Sorbate Anions

Scientific poster prepared by James Kamen Ngotom, student under the supervision of Mohammed Aider.

Foodborne diseases associated with cheese are mainly caused by pathogenic bacteria such as Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica. This study evaluated the in vitro antimicrobial activity of organic acids produced by electroactivation, with a view to their use in edible films and coatings for cheese.

To learn more about the research that inspired this poster:
jamesngotom@gmail.com

For companies interested in learning more:
ssi@inaf.ulaval.ca