MICROBIAL CONTAMINATION | Decontamination of Fresh Meat
Author:
Publisher
Elsevier
Reference15 articles.
1. Combined and individual effects of washing and sanitizing on bacterial counts of meat – a model system;Anderson;Journal of Food Protection,1977
2. Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants;Arthur;Journal of Food Protection,2004
3. Organic acids;Baird Parker,1980
4. Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses;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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