High pH during Trisodium Phosphate Treatment Causes Membrane Damage and Destruction of Salmonella enterica Serovar Enteritidis
Trisodium phosphate (TSP) is now widely used during the processing of poultry and red meats, but the mechanism whereby it inactivates gram-negative bacteria such Salmonella spp. remains unclear. Thus, Salmonella enterica serovar Enteritidis (ATCC 4931) cells were treated with different concentration...
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| Udgivet i: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
2003
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC152405/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12513986/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.1.122-129.2003 |
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