Related content

Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before Being Washed with Hot Water, Alkaline Solution, or Organic Acid and Then Stored at 4 or 12°C

By Dorsa Warren J.   Cutter Catherine N.   Siragusa Gregory R.  

Journal of Food Protection, Vol. 61, Iss. 9, 1998-09 ,pp. : 1109-1118

International Association for Food Protection

Access to resources Recommend Favorite

Long-Term Effect of Alkaline, Organic Acid, or Hot Water Washes on the Microbial Profile of Re'frigerated Beef Contaminated with Bacterial Pathogens after Washing

By Dorsa Warren J.   Cutter Catherine N.   Siragusa Gregory R.  

Journal of Food Protection, Vol. 61, Iss. 3, 1998-03 ,pp. : 300-306

International Association for Food Protection

Access to resources Recommend Favorite

"Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before being Washed with HotWater, Alkaline Solution, or Organic Acid and then Stored at 4 or 12°C," A Comment on: J. Food Prot. 61(9):1109–1118 (1998)

By Jay James M.  

Journal of Food Protection, Vol. 62, Iss. 2, 1999-02 ,pp. : 104-105

International Association for Food Protection

Access to resources Recommend Favorite

Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef

By Castillo A.   Lucia L. M.   Roberson D. B.   Stevenson T. H.   Mercado I.   Acuff G. R.  

Journal of Food Protection, Vol. 64, Iss. 1, 2001-01 ,pp. : 58-62

International Association for Food Protection

Access to resources Recommend Favorite

Spoilage and Safety Characteristics of Ground Beef Treated with Lactic Acid Bacteria

By Hoyle A. R.   Brooks J. C.   Thompson L. D.   Palmore W.   Stephens T. P.   Brashears M. M.  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2278-2283

International Association for Food Protection

Access to resources Recommend Favorite