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International Journal of Food Microbiology

Volumn 64, Issue 3, 2001, Pages 401-405

Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts

(3) Dykes, G A a Moorhead, S M a Roberts, S L a

a NONE (New Zealand)

Author keywords

Beef; Escherichia coli O157:H7; Salmonella; Survival

Indexed keywords

ANIMAL TISSUE; ARTICLE; CARBON DIOXIDE TENSION; CONTROLLED STUDY; COW; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD STORAGE; MEAT; NONHUMAN; SALMONELLA TYPHIMURIUM; SURVIVAL; VACUUM;

ANIMALS; CARBON DIOXIDE; CATTLE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD PACKAGING; FOOD PRESERVATION; MEAT; SALMONELLA; TEMPERATURE; TIME FACTORS; ULTRAVIOLET RAYS; VACUUM;

BACTERIA (MICROORGANISMS); BOS TAURUS; ESCHERICHIA COLI; SALMONELLA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM; VIOLA (ANGIOSPERM);

EID: 0035916963 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(00)00482-7 Document Type: Article

Times cited : (23)

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