In-Plant Validation of Hot Water Wash and Lactic Acid as Interventions to Control Microbial Pathogens in Beef Carcasses as Part of a HACCP Reassessment Plan

A. Echeverry; Markus Miller; T. Jackson; A. Laury; C. Narvaez-Bravo; W. E. Chaney; A. L. Brown; P. Sunkara; A. R. Pond; Mindy Brashears

In-Plant Validation of Hot Water Wash and Lactic Acid as Interventions to Control Microbial Pathogens in Beef Carcasses as Part of a HACCP Reassessment Plan

A. Echeverry, Markus Miller, T. Jackson, A. Laury, C. Narvaez-Bravo, W. E. Chaney, A. L. Brown, P. Sunkara, A. R. Pond, Mindy Brashears

Research output: Other contribution

Original language	English
Publisher	Texas Tech University
State	Published - 2010

Cite this

@misc{c13d0895bc3841ffa57cbc6289258a13,

title = "In-Plant Validation of Hot Water Wash and Lactic Acid as Interventions to Control Microbial Pathogens in Beef Carcasses as Part of a HACCP Reassessment Plan",

author = "A. Echeverry and Markus Miller and T. Jackson and A. Laury and C. Narvaez-Bravo and Chaney, {W. E.} and Brown, {A. L.} and P. Sunkara and Pond, {A. R.} and Mindy Brashears",

year = "2010",

language = "English",

publisher = "Texas Tech University",

type = "Other",

}

In-Plant Validation of Hot Water Wash and Lactic Acid as Interventions to Control Microbial Pathogens in Beef Carcasses as Part of a HACCP Reassessment Plan. / Echeverry, A.; Miller, Markus; Jackson, T.; Laury, A.; Narvaez-Bravo, C.; Chaney, W. E.; Brown, A. L.; Sunkara, P.; Pond, A. R.; Brashears, Mindy.

Texas Tech University. 2010.

Research output: Other contribution

TY - GEN

T1 - In-Plant Validation of Hot Water Wash and Lactic Acid as Interventions to Control Microbial Pathogens in Beef Carcasses as Part of a HACCP Reassessment Plan

AU - Echeverry, A.

AU - Miller, Markus

AU - Jackson, T.

AU - Laury, A.

AU - Narvaez-Bravo, C.

AU - Chaney, W. E.

AU - Brown, A. L.

AU - Sunkara, P.

AU - Pond, A. R.

AU - Brashears, Mindy

PY - 2010

Y1 - 2010

M3 - Other contribution

PB - Texas Tech University

ER -

In-Plant Validation of Hot Water Wash and Lactic Acid as Interventions to Control Microbial Pathogens in Beef Carcasses as Part of a HACCP Reassessment Plan

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