Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
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2. Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes;Fabrizio;Journal of Food Protection,2003
3. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella on poultry;Fabrizio;Poultry Science,2002
4. Microbiological properties of pork cheek meat as affected by acetic acid and temperature;Frederick;Journal of Food Science,1994
5. Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays;Fu;Journal of Food Science,1994
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