Validation of a Lactic Acid– and Citric Acid–Based Antimicrobial Product for the Reduction of Escherichia coli O157:H7 and Salmonella on Beef Tips and Whole Chicken Carcasses

Author： Laury A. M.   Alvarado M. V.   Nace G.   Alvarado C. Z.   Brooks J. C.   Echeverry A.   Brashears M. M.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.72, Iss.10, 2009-10, pp. : 2208-2211

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