REDUCTION OF LISTERIA MONOCYTOGENES, ESCHERICHIA COLI O157:H7 AND SALMONELLA TYPHIMURIUM DURING STORAGE ON BEEF SANITIZED WITH FUMARIC, ACETIC, AND LACTIC ACIDS

Journal of Food Safety

Volumn 15, Issue 3, 1995, Pages 283-290

  PODOLAK, R K ^a   ZAYAS, J F ^a   KASTNER, C L ^a   FUNG, D Y C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0029176899     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1995.tb00140.x     Document Type: Article

References (11)

1. Reducing microbial population on beef tissues: concentration and temperature of lactic acid
2. Control of Salmonella typhimurium, Listeria monocy to genes, and Escherichia coli O157:H7 on beef in a model spray chilling system
3. Survival of Salmonella typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes during storage on beef sanitized with organic acids
4. Food safety in the 21st century
5. Factors affecting the susceptibility of meat borne pathogens and spoilage bacteria to organic acids
6. Antifungal properties of esters of alkenoic and alkynoic acids
7. Mechanisms of fatty acid toxicity for yeast
8. The effect of lactic acid decontamination on the microflora on meat
9. Control of malo–lactic fermentation in table wines by addition of fumaric acid
10. Changes of acid compositing meat and meat products during processing and storage