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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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Garibaldi, J. A., Ijichi, K., Bayne, H. G.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1969
Assuntos:	Food and Deterioration
Acesso em linha:	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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