Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system

Authors :: Byelashov, Oleksandr A.
Adler, Jeremy M.
Geornaras, Ifigenia
Kyung Yuk Ko
Belk, Keith E.
Smith, Gary C.
Sofos, John N.
Source :: Journal of Food Science. May, 2010, Vol. 75 Issue 4, M209-M217
Publication Year :: 2010

Subjects :: Anti-infective agents -- Chemical properties
Beef -- Storage
Beef -- Contamination
Escherichia coli -- Control
Escherichia coli -- Physiological aspects
Saline waters -- Usage
Drug resistance in microorganisms
Business
Food/cooking/nutrition

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