Use of a ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in red meat

International Journal of Food Microbiology

Volumn 57, Issue 3, 2000, Pages 147-158

  Kennedy, Murray ^a   O'Rourke, Anna Lee ^a   McLay, Janet ^a   Simmonds, Robin ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

E. coli O157:H7; Food poisoning; Ground beef; Lactoperoxidase; Listeria monocytogenes; Staphylococcus aureus

Indexed keywords

FOOD PRESERVATIVE; LACTOPEROXIDASE;

ANIMAL TISSUE; ARTICLE; BACTERIAL GROWTH; CATTLE; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD POISONING; FOOD PRESERVATION; GROWTH INHIBITION; LISTERIA MONOCYTOGENES; MEAT; MODEL; NONHUMAN; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

ANIMALS; CATTLE; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOPEROXIDASE; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MODELS, BIOLOGICAL; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

EID: 0034659982     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00208-1     Document Type: Article

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