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.
No takes yet. Share an insight, caveat, or question.
Seward et al. (1986) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: