Evaluation of treatment methods for reducing bacteria in textured beef

American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009

Volumn 10, Issue , 2009, Pages 6439-6450

  Jensen, Jean L ^a   Saxena, Abhijit D ^a   Keener, Kevin M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Anhydrous ammonia; Bacterial reductions; Chlorine dioxide; E. coli O157:H7; Meat samples; Salmonella enteritidis

Indexed keywords

ANHYDROUS AMMONIA; BACTERIAL REDUCTION; CHLORINE DIOXIDES; E.COLI O157:H7; MEAT SAMPLES; SALMONELLA ENTERITIDIS;

AMMONIUM COMPOUNDS; BACTERIOLOGY; CHLORINE; COLOR; ESCHERICHIA COLI; LIQUIDS; MEATS; PH EFFECTS; SALMONELLA;

AMMONIA;

EID: 77649210953     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (7)

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6. Purdue News. 2002. Chlorine Dioxide Gas Kills Dangerous Biological Contaminants. Available at: news.uns.purdue.edu. Accessed 12 September 2002.
7. WHO. 1986, Ammonia. Environmental Health Criteria. Vol. 54. Geneva, Switzerland: World Health Organization.