Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef (original) (raw)
Evaluation of Commonly Used Antimicrobial Interventions for Fresh Beef Inoculated with Shiga Toxin–Producing Escherichia coli Serotypes O26, O45, O103, O111, O121, O145, and O157:H7
Terrance Arthur
Journal of Food Protection, 2012
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Survival of Escherichia Coli 0157:H7 on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin
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Journal of Food Science, 2002
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Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor
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Journal of food protection, 2010
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Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
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Brazilian Journal of Microbiology, 2008
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Evaluation of Commonly Used Antimicrobial Interventions for Fresh Beef Inoculated with Shiga Toxin – Producing Escherichia coli Serotypes O 26 , O 45 , O 103 , O 111 , O
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2012
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Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat Escherichia coli O157:H7 in Meat
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Evaluation of Commonly Used Antimicrobial Interventions for Fresh Beef Inoculated with Shiga Toxin–Producing Escherichia coli Serotypes O26, O45, O103, O111, O121, O145, and O157:H7
Norasak Kalchayanand
Journal of Food Protection, 2012
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Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef
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The Influence of Biopreservatives on the Bacterial Level of Refrigerated Vacuum Packaged Beef
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Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups
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Reduction of pathogenic bacteria in ground beef using a Lactobacillus-based biological intervention
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Screening of Antibacterial Activity of Lactic Acid Bacteria Against Different Pathogens Found in Vacuum-Packaged Meat Products
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EFFECTS OF SHELF LIFE ENHANCERS AND MICROBIAL LOAD ON ESCHERICHIA COLI K12 SURVIVAL IN INJECTED BEEF STRIP STEAKS
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Effect of Lactic Acid and Lactic Acid Bacteria on Growth of Spoilage Microorganisms in Vacuum-Packaged Beef
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Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions
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Comparison of intervention technologies for reducing Escherichia coli O157: H7 on beef cuts and trimmings
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Survival of Listeria monocytogenes Scott A on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin†
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Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
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