Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli o157:h7 in a meat model system

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Byelashov, Oleksandr A ^a   Adler, Jeremy M ^a   Geornaras, Ifigenia ^a   Ko, Kyung Yuk ^a   Belk, Keith E ^a   Smith, Gary C ^a   Sofos, John N ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Antimicrobials; Brines; Escherichia coli O157:H7; Nonintact beef; Thermal inactivation

Indexed keywords

ANTIINFECTIVE AGENT; BRINE; CETYLPYRIDINIUM SALT; FOOD PRESERVATIVE; INORGANIC SALT; RIFAMPICIN; WATER; FAT INTAKE;

ANIMAL; ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; CATTLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; ESCHERICHIA COLI O157; FAT INTAKE; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; ANALYSIS; BOVINAE; DRUG EFFECTS; FOODBORNE DISEASES; PROCEDURES;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; CETYLPYRIDINIUM; COLONY COUNT, MICROBIAL; DIETARY FATS; DRUG RESISTANCE, BACTERIAL; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOODBORNE DISEASES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEAT; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; RIFAMPIN; SALTS; WATER;

ESCHERICHIA COLI; HUMULUS;

EID: 77952897500     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01595.x     Document Type: Article

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