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Reduction of microorganisms on beef surfaces with electricity and acetic acid.

Author(s) : TINNEY K. S., MILLER M. F., RAMSEY C. B., THOMPSON L. D., CARR M. A.

Type of article: Article

Summary

This study determined the effect of a 2% acetic acid spray, pulsed-power electricity, pulsed-power electricity with a spray of sterile deionized water, and a combination of acetic spray and pulsed-power electricity. The results indicate a need for the use of both 2% acetic acid and pulse-power electricity in packing-house facilities to help achieve the goal of improved microbiological safety of beef.

Details

  • Original title: Reduction of microorganisms on beef surfaces with electricity and acetic acid.
  • Record ID : 1998-2988
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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