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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Sampathkumar, Balamurugan, Khachatourians, George G., Korber, Darren R.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2003
Assuntos:	Food Microbiology
Acesso em linha:	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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