Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses.
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food SystemsEffects on the microbiological condition of product of decontaminating treatments routinely applied to carcasses at beef packing plants.Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue.Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage.Mitigating the antimicrobial activities of selected organic acids and commercial sanitizers with various neutralizing agents.Reduction of multidrug-resistant and drug-susceptible Salmonella in ground beef and freshly harvested beef briskets after exposure to commonly used industry antimicrobial interventions.Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions.Scientific Opinion on the evaluation of the safety and efficacy of lactic acid for the removal of microbial surface contamination of beef carcasses, cuts and trimmingsReduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions.Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants.Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment.Inactivation of escherichia coli 0157:H7 and Salmonella on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer.Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems.Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks.Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin-producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157:H7.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.Efficacy of a peroxyacetic acid formulation as an antimicrobial intervention to reduce levels of inoculated Escherichia coli O157:H7 on external carcass surfaces of hot-boned beef and veal.Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coil O157:H7 on preevisceration beef carcasses.
P2860
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P2860
Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年學術文章
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name
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@en
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@nl
type
label
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@en
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@nl
prefLabel
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@en
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@nl
P1476
Effects of peroxyacetic acid, ...... ora of chilled beef carcasses.
@en
P2093
P356
10.1016/S0168-1605(03)00329-5
P577
2004-02-01T00:00:00Z