Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.

Author(s) : MUKHERJEE A., YOON Y., BELK K. E., et al.

Type of article: Article

Summary

This study suggests that citric and acetic acid may be more effective than potassium and calcium lactate in the inactivation of E. coli O157:H7 in beef products.

Details

  • Original title: Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.
  • Record ID : 2008-2573
  • Languages: English
  • Source: Journal of Food Protection - vol. 71 - n. 7
  • Publication date: 2008/07

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