phosphate buffer (Neu-tec Group)
Structured Review
Phosphate Buffer, supplied by Neu-tec Group, used in various techniques. Bioz Stars score: 96/100, based on 954 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/phosphate+buffer/Masticator+Basic/10__22175_slash_mmb__17657-52-13-23
Average 96 stars, based on 954 article reviews
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other:Article Title: Title Pending 17650 Article Snippet: The 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens to no greater than 1-log.. This study compared the effect of pH and salt on the growth of 3 sporeforming pathogens, Clostridium perfringens, Bacillus cereus, and Clostridium botulinum during extended cooling in an uncured poultry product.. Nine turkey treatments (75%moisture) were formulated using a full factorial design (pH 5.8, 6.2, 6.6; salt 1.2%, 1.5%, 1.8%). Article Title: Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products. Article Snippet: Samples were diluted (25 g meat with 50‐ml Butterfield’s phosphate buffer, pH 7.1 ± 0.1) and homogenized for 1–2 min in a Article Title: Title Pending 17657 Article Snippet: The United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) Appendix B guidelines identify cooling options to prevent growth of Clostridium perfringens in uncured meat and poultry products where Phase 1 cooling (between 49 and 27°C) is limited to 1 h and continued chilling to 4°C.. This study screened several commercially available vinegar-based clean-label ingredients to inhibit C. perfringens in a model poultry product during extension of Phase 1 cooling.. Eight uncured turkey products (75% moisture, 1.5% salt, pH 6.6 and 6.2) were formulated with no antimicrobial (control) or 1% dry vinegar (DV), dry vinegar-cultured sugar (DV-CS), or dry vinegar-fruit-spiceextract (DV-FSE). |

