Salmonella spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins
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DOI: 10.3390/foods11060879
Abstract: 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,… read more here.
Keywords: pork loins; bacteriophage lactic; lytic bacteriophage; salmonella ... See more keywords