Balamurugan Sampathkumar et al.
Applied and environmental microbiology, 69(1), 122-129 (2003-01-07)
Trisodium phosphate (TSP) is now widely used during the processing of poultry and red meats, but the mechanism whereby it inactivates gram-negative bacteria such Salmonella spp. remains unclear. Thus, Salmonella enterica serovar Enteritidis (ATCC 4931) cells were treated with different