Inhibition of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on sliced roast beef by cetylpyridinium chloride and acidified sodium chlorite

Food Microbiology

Volumn 24, Issue 1, 2007, Pages 89-94

  Lim, Kyungwha ^a   Mustapha, Azlin ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

Acidified sodium chlorite; Cetylpyridinium chloride; Escherichia coli O157:H7; Listeria monocytogenes; Sliced roast beef; Staphylococcus aureus

Indexed keywords

ANTIINFECTIVE AGENT; CETYLPYRIDINIUM SALT; CHLORIDE; CHLORITE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COLOR; DOSE RESPONSE; DRUG EFFECT; DRUG POTENTIATION; ESCHERICHIA COLI O157; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; SAFETY; STANDARD; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; CETYLPYRIDINIUM; CHLORIDES; COLONY COUNT, MICROBIAL; COLOR; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG SYNERGISM; ESCHERICHIA COLI O157; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; ODORS; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

EID: 33746728811     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.04.005     Document Type: Article

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