Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference19 articles.
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3. Escherichia coli O157:H7 in healthy dairy cows;Buncic;NZ Vet. J.,1997
4. Salmonella brandenberg in non-pregnant 8-month-old sheep;Clark;NZ Vet. J.,1999
5. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings;Dykes;Food Res. Int.,2000
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1. Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the “Big Six” serotypes after a simulated High Event Period Scenario;Meat Science;2022-06
2. Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario;Meat Science;2020-04
3. Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration;Ciência Rural;2020
4. Control of E. coli growth and survival in Indian soft cheese (paneer) using multiple hurdles: Phytochemicals, temperature and vacuum;LWT;2019-11
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