Efficacy of near neutral and alkaline pH electrolyzed oxidizing waters to control Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 from beef hides

Food Control

Volumn 41, Issue 1, 2014, Pages 17-20

  Jadeja, Ravirajsinh ^a   Hung, Yen Con ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

EO water; Hide; Salmonella Typhimurium DT 104; Shiga toxin producing E scherichia coli O157:H7

Indexed keywords

EID: 84892178180     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.12.030     Document Type: Article

References (12)

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