The influence of food preservation methods on Escherichia coli, Salmonella enteritidis and Pseudomonas aeruginosa lipopolysaccharide composition and liberation
Abstract:Escherichia coli, Salmonella enteritidis and Pseudomonas aeruginosa were subjected to pasteurization, ultra high temperature (UHT) treatment and sodium benzoate preservation to determine the effect of these treatments on lipopolysaccharide (LPS) structure. S. enteritidis was the only bacterium that showed an overall decrease in LPS liberation after subjection to the heat treatments. Pasteurization of E. coli resulted in changes in LPS composition, increased LPS liberation, abundance and allocation; while the s… Show more
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