Inactivation of Salmonella enteritidis in liquid egg yolk and egg white using bacteriophage cocktails

Curr Res Food Sci · 2024 · PMC10912847

Europe PMC

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a decreasing trendno p-value reported

In EY, a decreasing trend in phage titer was also observed, but the magnitude of the initial 5 min decrease was less than in EW and TSB.

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