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

KAMBER, UFUK; Gücükoğlu, Ali; ÖZDEMİR, HAYDAR

doi:10.1111/j.1745-4549.2009.00415.x

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

Atıf İçin Kopyala

KAMBER U., Gücükoğlu A., ÖZDEMİR H.

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

Yayın Türü: Makale / Tam Makale
Cilt numarası: 34
Basım Tarihi: 2010
Doi Numarası: 10.1111/j.1745-4549.2009.00415.x
Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.322-327
Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

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.