Reduction of pathogens using hot water and lactic acid on beef trimmings

Journal of Food Science

Volumn 64, Issue 6, 1999, Pages 1094-1099

  Ellebracht, E A ^a   Castillo, A ^a   Lucia, L M ^a   Miller, Rhonda K ^a   Acuff, G R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef trimmings; E. coli; Hot water; Lactic acid; Pathogens; S. typhimurium

Indexed keywords

ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

EID: 0033371711     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb12289.x     Document Type: Article

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