Effect of pH and Chelating Agents on the Heat Resistance and Viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in Egg White
Supplementation of egg white at pH 8.9 with 5 mg of disodium ethylenediaminetetraacetic acid (EDTA) per ml resulted in a kill of Salmonella typhimurium Tm-1 of greater than 10(6) per ml after 28 days at 2 C. While at 28 C, supplementation with 7 mg of EDTA per ml resulted in approximately a 10(6) ki...
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| Опубликовано в:: | Appl Microbiol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1969
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377977/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4984763/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.3.318-322.1969 |
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