Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods

Potassium sorbate (PS) (0.5%, 1.0% and 1.5% w/w) was included into whey protein concentrate (WPC)/glycerol (Gly) edible films at pH 5.2 and 6.0. The films inhibited or retarded the growth of Shiga toxin-producing Escherichia coli (STEC) pathogens in both diffusion and barrier tests. Bacterial growth...

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Detalles Bibliográficos
Autores principales:	Pérez, Leonardo Martín, Soazo, Marina del Valle, Balagué, Claudia Elizabeth, Rubiolo, Amelia Catalina, Verdini, Roxana Andrea
Formato:	article artículo publishedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2019
Materias:	Whey protein edible films Antimicrobial propertie Non-O157 Escherichia coli Potassium sorbate Film microstructure Transparency
Acceso en línea:	http://hdl.handle.net/2133/13918 http://hdl.handle.net/2133/13918
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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