Salmonella spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins

Bacterial food poisoning cases due to Salmonella have been linked with a variety of pork products. This study evaluated the effects of a Salmonella-specific lytic bacteriophage and lactic acid (LA) on Salmonella Enteritidis, Salmonella Montevideo, and Salmonella Heidelberg growth on raw pork loins....

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Detalles Bibliográficos
Autores principales: Li, Sherita, Konoval, Haley M., Marecek, Samantha, Lathrop, Amanda A., Pokharel, Siroj
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951642/
https://www.ncbi.nlm.nih.gov/pubmed/35327301
http://dx.doi.org/10.3390/foods11060879

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951642/
https://www.ncbi.nlm.nih.gov/pubmed/35327301
http://dx.doi.org/10.3390/foods11060879

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