EFFECTS OF TRISODIUM PHOSPHATE ON POPULATIONS OF SALMONELLA TYPHIMURIUM AND SALMONELLA ENTERITIDIS IN VITRO

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KAMBER U., Gücükoğlu A., ÖZDEMİR H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.34, pp.322-327, 2010 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 34
• Publication Date: 2010
• Doi Number: 10.1111/j.1745-4549.2009.00415.x
• Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.322-327
• Ondokuz Mayıs University Affiliated: Yes

Abstract

This study determined the bactericidal activity of different concentrations of trisodium phosphate (TSP) against Salmonella typhimurium and Salmonella enteritidis in vitro. One milliliter of each TSP solution (0.5, 1, 1.5 and 2% w/v) was mixed with 1 mL of each bacterial culture and left to stand at room temperature (18 +/- 1C) for 0, 15, 30, 45, 60 or 90 min before enumeration of the surviving pathogens.