ShareEffects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
Author(s) : PONRAJAN A., HARRISON M. A., SEGERS J. R., et al.
Type of article: Article
Summary
This study demonstrates that sodium nitrate + sodium diacetate or buffered vinegar can hamper growth of E. coli of O157:H7 in brine-injected beef.
Details
- Original title: Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
- Record ID : 30000628
- Languages: English
- Source: Journal of Food Protection - vol. 74 - n. 3
- Publication date: 2011/03
- DOI: http://dx.doi.org/10.4315/0362-028X.JFP-10-294
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