Reduction of surrogates for escherichia coli O157:H7 and salmonella during the production of nonintact beef products by chemical antimicrobial interventions

Journal of Food Protection

Volumn 78, Issue 5, 2015, Pages 881-887

  Ulbrich, Carson J ^a   Lucia, Lisa M ^a   Arnold, Ashley N ^a   Taylor, T Matthew ^a   Savell, Jeffrey W ^a   Gehring, Kerri B ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA;

ANTIINFECTIVE AGENT; FOOD ADDITIVE; LACTIC ACID; PERACETIC ACID;

ANALYSIS; ANIMAL; BOVINE; DRUG EFFECTS; ESCHERICHIA COLI O157; EVALUATION STUDY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES; PRODUCT SAFETY; SALMONELLA;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTI-INFECTIVE AGENTS; CATTLE; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD ADDITIVES; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; LACTIC ACID; MEAT; PERACETIC ACID; SALMONELLA;

EID: 84929092894     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-344     Document Type: Article

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