Validation of the Use of Organic Acids and Acidified Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

Author： Harris K.   Miller M. F.   Loneragan G. H.   Brashears M. M.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.69, Iss.8, 2006-08, pp. : 1802-1807

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