Effects of spray volume, type of surface tissue and inoculum level on the survival of Escherichia coli on beef sprayed with 5% lactic acid-Reference-Cited by-同舟云学术

Effects of spray volume, type of surface tissue and inoculum level on the survival of Escherichia coli on beef sprayed with 5% lactic acid

Published:2012-06 Issue:2 Volume:25 Page:717-722
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Youssef M.K.,Yang X.,Badoni M.,Gill C.O.

Funder

Canadian Cattlemen’s Association

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

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2. Inoculation of beef with low concentrations of Escherichia coli O157:H7 and examination of factors that interfere with its detection by culture isolation and rapid methods;Bosilevac;Journal of Food Protection,2010

3. The role of microbiological testing in systems for assuring the safety of beef;Brown;International Journal of Food Microbiology,2000

4. A note on adhesion of bacteria to chicken muscle connective tissue;Campbell;Journal of Applied Bacteriology,1987

5. Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition;Carpenter;Meat Science,2011

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