Reductions of Shiga Toxin–Producing Escherichia coli and Salmonella Typhimurium on Beef Trim by Lactic Acid, Levulinic Acid, and Sodium Dodecyl Sulfate Treatments

Author： Zhao Tong   Zhao Ping   Chen Dong   Jadeja Ravirajsinh   Hung Yen-Con   Doyle Michael P.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.77, Iss.4, 2014-04, pp. : 528-537

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