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Heat‐Sensitization of Salmonella by Polyphosphates
Author(s) -
SEWARD R. A.,
LIN C. F.,
MELACHOURIS N.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11158.x
Subject(s) - diluent , salmonella , sensitization , chemistry , food science , sodium , heat stability , composition (language) , heat resistance , biochemistry , bacteria , nuclear chemistry , biology , materials science , organic chemistry , immunology , genetics , composite material , linguistics , philosophy
Heat‐induced injury of salmonellae in peptone diluent or complex laboratory media was enhanced by polyphosphates, particularly sodium tripolyphosphate. Heat‐sensitization was more pronounced with increasing heating time, temperature, or pH, and decreasing inoculum concentration. The heat sensitizing effects of polyphosphates were dependent upon the composition of the heating medium and the species of Salmonella.