The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers

Letters in Applied Microbiology

Volumn 34, Issue 2, 2002, Pages 139-143

  Bolton, D J ^a   Catarame, T ^a   Byrne, C ^a   Sheridan, J J ^a   McDowell, D A ^b   Blair, I S ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BEEF; ELECTRIC FIELDS; ESCHERICHIA COLI; FREEZING;

AND FILTERS; BEEFBURGER; CHEMICAL TREATMENTS; E.COLI O157:H7; ELECTRIC FIELD APPLICATIONS; ESCHERICHIA COLI O157:H7; FILTER PAPERS; PHYSICAL TREATMENTS; POTENTIAL VALUES; PULSED ELECTRIC FIELD;

LACTIC ACID;

CARBOXYLIC ACID; LACTIC ACID;

FOOD SCIENCE; MICROBIOLOGY;

ARTICLE; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; ESCHERICHIA COLI; FILTER; FOOD PRESERVATION; FREEZING; INOCULATION; NONHUMAN; PULSED ELECTRIC FIELD; RISK ASSESSMENT; TEMPERATURE;

ESCHERICHIA COLI;

EID: 0036156183     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765x.2002.01063.x     Document Type: Article

References (24)

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