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

Bacterial food poisoning cases due to <i>Salmonella</i> have been linked with a variety of pork products. This study evaluated the effects of a <i>Salmonella</i>-specific lytic bacteriophage and lactic acid (LA) on <i>Salmonella</i> Enteritidis, <i>Salmonell...

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Bibliographic Details
Published in:Foods
Main Authors: Sherita Li, Haley M. Konoval, Samantha Marecek, Amanda A. Lathrop, Siroj Pokharel
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Subjects:
bacteriophage
lactic acid
<i>Salmonella</i> spp.
pork loins
food safety
Online Access:https://www.mdpi.com/2304-8158/11/6/879

Internet

https://www.mdpi.com/2304-8158/11/6/879

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