Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef

International Journal of Food Microbiology

Volumn 133, Issue 1-2, 2009, Pages 78-85

  Yoon, Yohan ^a   Mukherjee, Avik ^a   Belk, Keith E ^a   Scanga, John A ^a   Smith, Gary C ^a   Sofos, John N ^a  

^a Center for Meat Safety and Quality   (United States)

Author keywords

Beef; Escherichia coli O157:H7; Tenderizer; Thermal resistance

Indexed keywords

ACETIC ACID; CALCIUM CHLORIDE; CARBOXYLIC ACID; CITRIC ACID; SODIUM CHLORIDE; WATER;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BEEF; CONTROLLED STUDY; COOKING; ESCHERICHIA COLI O157; HEAT TOLERANCE; INOCULATION; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PHYSICAL CHEMISTRY; SIMULATION; STORAGE; TUBE;

ACETIC ACID; ADAPTATION, PHYSIOLOGICAL; ANIMALS; ASCORBIC ACID; CALCIUM; CALCIUM CHLORIDE; CATTLE; CITRIC ACID; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; MEAT; SODIUM CHLORIDE; WATER;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 67649274016     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.05.004     Document Type: Article

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