Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

Meat Science

Volumn 68, Issue 3, 2004, Pages 463-468

  Fabrizio, K A ^a   Cutter, C N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Campylobacter coli; Electrolyzed oxidizing water; Listeria monocytogenes; Pork; Salmonella typhimurium

Indexed keywords

CAMPYLOBACTER COILS; ELECTROLYZED OXIDIZING; LISTERIA MONOCYTOGENES; PORK; SALMONELLA TYPHIMURIUM;

BACTERIA; CONCENTRATION (PROCESS); CONTAMINATION; ELECTROLYSIS; OXIDATION; PH; STAINLESS STEEL; WATER;

ESCHERICHIA COLI;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER COLI; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 9644295684     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.04.013     Document Type: Article

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