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; A. J. Garmyn; J Brooks; Markus Miller

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, A. J. Garmyn, J Brooks, Markus Miller

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	783-788
Journal	J. Meat Sci
State	Published - 2012

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@article{725b813629f24ea98211629d02c3f4f7,

title = "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",

author = "D. Harris and Mindy Brashears and Garmyn, {A. J.} and J Brooks and Markus Miller",

year = "2012",

language = "English",

pages = "783--788",

journal = "J. Meat Sci",

}

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. / Harris, D.; Brashears, Mindy; Garmyn, A. J. et al.
In: J. Meat Sci, 2012, p. 783-788.

Research output: Contribution to journal › Article

TY - JOUR

T1 - 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

AU - Harris, D.

AU - Brashears, Mindy

AU - Garmyn, A. J.

AU - Brooks, J

AU - Miller, Markus

PY - 2012

Y1 - 2012

M3 - Article

SP - 783

EP - 788

JO - J. Meat Sci

JF - J. Meat Sci

ER -