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Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes.

Author(s) : DORSA W. J., CUTTER C. N., SIRAGUSA G. R.

Type of article: Article

Summary

Detailed steps of the experiments performed on neck ground meat of beef carcasses are described. Microbial counts concern mainly Listeria inocua, Salmonella typhimurium, Escherichia coli and Clostridium sporogenes. Treatments with acetic or lactic acid proved to be efficient.

Details

  • Original title: Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes.
  • Record ID : 2000-1993
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 12
  • Publication date: 1998/12
  • Document available for consultation in the library of the IIR headquarters only.

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