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Reduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids.

Author(s) : PODOLAK R. K., ZAYAS J. F., KASTNER C. L., FUNG D. Y. C.

Type of article: Article

Summary

Fumaric acid treatments resulted in greater reductions in microbial growth than lactic acid treatments. Increasing the acid concentrations significantly decreased the growth of all microorganisms. The 5% lactic acid was the most inhibitory against coliforms.

Details

  • Original title: Reduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids.
  • Record ID : 1997-3415
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 10
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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