Hot water decontamination of beef carcasses for reduction of initial bacterial numbers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference10 articles.
1. Attachment of Microorganisms to Pork Skin and Surfaces of Beef and Lamb Carcasses
2. Reduction of Bacteria Attached to Meat Surfaces by Washing with Selected Compounds
3. Multiple Range and Multiple F Tests
4. Spray-chilling and carcass decontamination systems using lactic and acetic acid
5. The Effect of Temperature, Pressure and Chlorine Concentration of Spray Washing Water on Numbers of Bacteria on Lamb Carcases
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1. Efficacy of Short Thermal Treatment Time Against Escherichia coli O157:H7 and Salmonella on the Surface of Fresh Beef;Journal of Food Protection;2023-03
2. Effects of Antimicrobial Interventions on Indicator Organisms during Beef Carcass Dressing;Journal of Food Protection;2020-12-03
3. A Novel Aqueous Ozone Treatment as a Spray Chill Intervention against Escherichia coli O157:H7 on Surfaces of Fresh Beef;Journal of Food Protection;2019-10-17
4. Interventions to Reduce Shiga Toxin–Producing Escherichia coli on Beef Carcasses at Slaughter;Food and Feed Safety Systems and Analysis;2018
5. Maintaining the safety and quality of beef carcass meat;Ensuring safety and quality in the production of beef Volume 1;2017-06-09
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