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Buffered Peptone Water is used for preenriching damaged Salmonella spp. from various food sources. Edel and Kampelmacher noted that food preservation techniques such as heat, desiccation, high osmotic pressures or pH changes can cause sub-lethal injury to Salmonella microorganisms. Preenrichment with Buffered Peptone Water allows for repair of cell damage by maintaining a high pH over the preenrichment period. The high pH capacity is especially useful for vegetable samples which have a low buffering capacity.
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