Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella.

D Harris, Mindy Brashears, Andrea Garmyn, J Brooks, Markus Miller

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)783-8
JournalDefault journal
StatePublished - Mar 1 2012

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