Share

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

Author(s) : ÖZDEMIR H., YILDIRIM Y., KÜPLÜLÜ Ö., et al.

Type of article: Article

Summary

The effects of lactic acid and hot water treatments used separately and combined on the contamination of beef by Salmonella typhimurium and Listeria monocytogenes were investigated. The beef was stored at 4°C for 0 (controls) to 5 days. The treatments effectively reduced contamination.

Details

  • Original title: Effects of lactic acid and hot water treatments on Salmonella typhimurium and Listeria monocytogenes on beef.
  • Record ID : 2006-1330
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 4
  • Publication date: 2006/04

Links


See other articles in this issue (2)
See the source

Indexing