Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg products. Liquid egg white is a major ingredient for...

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Detalles Bibliográficos
Autores principales: Baron, Florence, Cochet, Marie-Françoise, Alabdeh, Mariah, Guérin-Dubiard, Catherine, Gautier, Michel, Nau, Françoise, Andrews, Simon C., Bonnassie, Sylvie, Jan, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7578404/
https://www.ncbi.nlm.nih.gov/pubmed/33133053
http://dx.doi.org/10.3389/fmicb.2020.584986

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7578404/
https://www.ncbi.nlm.nih.gov/pubmed/33133053
http://dx.doi.org/10.3389/fmicb.2020.584986

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