Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef-Reference-Cited by-同舟云学术

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Published:2006-04 Issue:4 Volume:17 Page:299-303
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Özdemir Haydar,Yıldırım Yeliz,Küplülü Özlem,Koluman Ahmet,Göncüoğlu Muammer,İnat Gökhan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference25 articles.

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2. Effectiveness of spraying with Tween 20 and lactic acid in decontaminating inoculated Escherichia coli 0157:H7 and indigenous Escherichia coli biotype I on beef;Calicioglu;Journal of Food Protection,2002

3. Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage;Capita;Food Microbiology,2002

4. Use of hot water for beef carcass decontamination;Castillo;Journal of Food Protection,1998

5. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays;Castillo;Journal of Food Protection,1999

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