Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition

Meat Science

Volumn 88, Issue 2, 2011, Pages 256-260

  Carpenter, C E ^a   Smith, J V ^a   Broadbent, J R ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Bacteria; Food safety; Meat; Organic acids; Pathogen reduction

Indexed keywords

CHICKEN SKIN; E. COLI; ESCHERICHIA COLI O157:H7; LEVULINIC ACID; LISTERIA MONOCYTOGENES; MODEL SYSTEM; MONOCYTOGENES; PATHOGEN REDUCTION; PATHOGENIC BACTERIUM; RESIDUAL GROWTH; SPRAY WASHING;

ACETIC ACID; ANIMALS; BACTERIOLOGY; BODY FLUIDS; DECONTAMINATION; ESCHERICHIA COLI; LACTIC ACID; LISTERIA; MEATS; METAL ANALYSIS; ORGANIC ACIDS; PATHOGENS; PH; SALMONELLA; WASHING;

FOOD SAFETY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA;

ACETIC ACID; ANTIINFECTIVE AGENT; LACTIC ACID; LEVULINIC ACID;

ANIMAL; ARTICLE; BACTERIUM; COMPARATIVE STUDY; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIOLOGY;

ACETIC ACID; ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTIC ACID; LEVULINIC ACIDS; MEAT;

EID: 79951773257     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.032     Document Type: Article

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