Spoilage and safety characteristics of ground beef treated with lactic acid bacteria

Journal of Food Protection

Volumn 72, Issue 11, 2009, Pages 2278-2283

  Hoyle, A R ^a   Brooks, J C ^a   Thompson, L D ^a   Palmore, W ^a   Stephens, T P ^a   Brashears, M M ^a,b  

^a TEXAS TECH UNIVERSITY   (United States)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ESCHERICHIA COLI; PSEUDOMONAS; SALMONELLA;

EID: 70449558468     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.11.2278     Document Type: Article

References (8)

1. 1. Aguirre, M., and M. D. Collins. 1993. A review: lactic acid bacteria and human clinical infection. J. Appl. Bacteriol. 75:95-107. (Pubitemid 23244069)
2. Centers for Disease Control and Prevention. 1993. Update: multistate outbreak of Escherichia coli O157:H7 infections from hamburgers- western United States, 1992-1993. Morb. Mortal. Wkly. Rep. 42:258-263.
3. Centers for Disease Control and Prevention. 1995. Outbreak of Salmonella serotype Typhimurium infection associated with eating raw ground beef-Wisconsin, 1994. Morb. Mortal. Wkly. Rep. 44:905-909.
4. Gill, C. O. 1986. The control of microbial spoilage in fresh meats, p. 49-88. In A. M. Pearson and T. R. Dutson (ed.), Advances in meat research, vol.2. Meat and poultry microbiology. AVI Publishing Company Inc., Westport, CT.
5. Gill, C. O., and K. G. Newton. 1977. The development of aerobic spoilage flora on meat stored at chill temperatures. J. Appl. Bacteriol. 43:189-195.
6. Lambert, A. D., J. P. Smith, and K. L. Dodds. 1991. Shelf life extension and microbiological safety of fresh meat-a review. Food Microbiol. 8:267-297.
7. 7. Smith, L., J. E. Mann, K. Harris, M. F. Miller, and M. M. Brashears. 2005. Reduction of E. coli O157:H7 and Salmonella spp. in ground beef using lactic acid bacteria and the impact on sensory properties. J. Food Prot. 68:1587-1592. (Pubitemid 41264950)
8. U.S. Department of Agriculture, Food Safety and Inspection Service. 2003. Guidance on the procedures for joint Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) approval of ingredients and sources of radiation used in the production of meat and poultry products. Available at: http://www. fsis.usda.gov/OPPDE/rdad/FRPubs/00-022N/Approvalonngredients. htm. Accessed 6 October 2004.