ShareBacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 deg C.
Author(s) : DORSA W. J., CUTTER C. N., SIRAGUSA G. R.
Type of article: Article
Details
- Original title: Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 deg C.
- Record ID : 1999-3023
- Languages: English
- Source: Journal of Food Protection - vol. 61 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Salmonella; Contamination; Clostridium; Mince; Listeria; Meat; Treatment; Beef; Escherichia
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- Date : 2008/02
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 2
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