J. M. C. S. Jayasinghe

Assessment of the Inhibitory Effect of Nisin (E234) on Salmonella typhimurium and Bacillus subtilis in Chicken Sausage

T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. N. N. Madushanka, D. G. Yasawathie & H. A. D. Ruwandeepika · Asian Food Science Journal · 2018

Aims: Nitrite is used as the main curing agent in the process of sausage production, but Nitrite has limited usage in food processing due to its, carcinogenic effect. Thus, much attention has been given to find alternative compounds to replace the Nitrite over the past decades. N...

Open access Research Article 10.9734/AFSJ/2018/41374

Decontaminating Effect of Organic Acids and Natural Compounds on Broiler Chicken Meat Contaminated with Salmonella typhimurium

D. N. N. Madushanka, T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. G. Yasawathie & H. A. D. Ruwandeepika · Asian Food Science Journal · 2018

Aims: The study was carried out to investigate the effect of natural compounds and organic acids on Salmonella typhimurium in broiler chicken meat. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Department of Livestock Production,...

Open access Research Article 10.9734/AFSJ/2018/41802