Antibacterial activity of sodium phytate and sodium phosphates against Escherichia coli O157:H7 in acidic pH
2006
Li, L. (Chungbuk National University, Cheongju, Republic of Korea) | Hue, J.J. (Chungbuk National University, Cheongju, Republic of Korea) | Lee, Y.E. (Chungbuk National University, Cheongju, Republic of Korea) | Nam, S.Y. (Chungbuk National University, Cheongju, Republic of Korea) | Yun, Y.W. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, J.H. (Seowon University, Cheongju, Republic of Korea) | Lee, S.H. (Seowon University, Cheongju, Republic of Korea) | Yoo, H.S. (Seoul National University, Seoul, Republic of Korea) | Lee, B.J. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. At present, phosphate addition to meat products can not exceed 0.5% of final product weight. Phytic acid is a natural plant inositol hexaphosphate constituting 1~5% of most cereals, nuts, legumes, oil seeds, pollen, and spores and it is very stable polyphosphorylated carbohydrate the majority of which is not degraded during transit through the human gastrointestinal tract.
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