Efficacy of a Peroxyacetic Acid Formulation as an Antimicrobial Intervention To Reduce Levels of Inoculated Escherichia coli O157:H7 on External Carcass Surfaces of Hot-Boned Beef and Veal

Author： Penney Nick   Bigwood Teresa   Barea Hazel   Pulford David   LeRoux Guill   Cook Roger   Jarvis Graeme   Brightwell Gale  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.70, Iss.1, 2007-01, pp. : 200-203

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Treatments Using Hot Water Instead of Lactic Acid Reduce Levels of Aerobic Bacteria and Enterobacteriaceae and Reduce the Prevalence of Escherichia coli O157:H7 on Preevisceration Beef Carcasses

By Bosilevac Joseph M.   Nou Xiangwu   Barkocy-Gallagher Genevieve A.   Arthur Terrance M.   Koohmaraie Mohammad  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1808-1813

International Association for Food Protection

Access to resources Recommend Favorite

Attachment of Escherichia coli O157:H7 in Ground Beef to Meat Grinders and Survival after Sanitation with Chlorine and Peroxyacetic Acid

By Farrell Bridget L.   Ronner Amy B.   Lee Wong Amy C.  

Journal of Food Protection, Vol. 61, Iss. 7, 1998-07 ,pp. : 817-822

International Association for Food Protection

Access to resources Recommend Favorite

Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite

By Castillo A.   Lucia L. M.   Kemp G. K.   Acuff G. R.  

Journal of Food Protection, Vol. 62, Iss. 6, 1999-06 ,pp. : 580-584

International Association for Food Protection

Access to resources Recommend Favorite

Ozone Treatment for Reduction of Escherichia coli O157:H7 and Salmonella Serotype Typhimurium on Beef Carcass Surfaces

By Castillo A.   McKenzie K. S.   Lucia L. M.   Acuff G. R.  

Journal of Food Protection, Vol. 66, Iss. 5, 2003-05 ,pp. : 775-779

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Xylitol on Adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to Beef Carcass Surfaces

By Sawyer J. E.   Greiner S. T.   Acuff G. R.   Lucia L. M.   Cabrera-Diaz E.   Hale D. S.  

Journal of Food Protection, Vol. 71, Iss. 2, 2008-02 ,pp. : 405-410

International Association for Food Protection

Access to resources Recommend Favorite