Reduction of Escherichia coli O157:H7 on goat meat surface with pulsed dc square wave signal

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 281-288

  Saif, S M H ^a   Lan, Y ^b   Williams, L L ^c   Joshee, L ^d   Wang, S ^e  

^a Department of Biological Sciences   (Canada)

^b SOUTHERN PLAINS AGRICULTURAL RESEARCH CENTER   (United States)

^c ALABAMA A AND M UNIVERSITY   (United States)

^d MERCER UNIVERSITY SCHOOL OF MEDICINE   (United States)

^e JILIN UNIVERSITY   (China)

Author keywords

E. coli O157:H7; Electricity; Electrolyte solution; Food safety; Meat

Indexed keywords

CELL CULTURE; ELECTRIC SIGNAL SYSTEMS; ELECTROLYTES; MEATS; SODIUM CHLORIDE; THIN FILMS;

E. COLI O157:H7; ELECTROLYTE SOLUTION; FOOD SAFETY;

ESCHERICHIA COLI;

CAPRA HIRCUS; ESCHERICHIA COLI;

EID: 33744967759     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.031     Document Type: Article

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