Effect of Acid Resistance of Escherichia coli O157:H7 on Efficacy of Buffered Lactic Acid To Decontaminate Chilled Beef Tissue and Effect of Modified Atmosphere Packaging on Survival of Escherichia coli O157:H7 on Red Meat

Author： Uyttendaele M.   Jozwik E.   Tutenel A.   De Zutter L.   Uradzinski J.   Pierard D.   Debevere J.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.64, Iss.11, 2001-11, pp. : 1661-1666

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