Disodium Phosphate was tested in vitro to test its effect on toxin growth, finding a modest but still present bacteriostatic effect (1).  It is used to improve the firmness and resistance of che ...

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Disodium Phosphate was tested in vitro to test its effect on toxin growth, finding a modest but still present bacteriostatic effect (1).

 
It is used to improve the firmness and resistance of cheeses (2).

References_________________________________________
 
(1) Effect of the Food Additives Sodium Citrate and Disodium Phosphate on Shiga Toxin-Producing Escherichia coli and Production of stx-Phages and Shiga toxin.
Lenzi LJ, Lucchesi PM, Medico L, Burgán J, Krüger A.
Front Microbiol. 2016
(2) The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity.
Salek RN, Černíková M, Maděrová S, Lapčík L, Buňka F.
J Dairy Sci. 2016

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