Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.

Alejandro Echeverry; J Brooks; Markus Miller; J A Collins; Guy Loneragan; Mindy Brashears

Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.

Alejandro Echeverry, J Brooks, Markus Miller, J A Collins, Guy Loneragan, Mindy Brashears

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	2169-79
Journal	Default journal
State	Published - Dec 1 2010

Fingerprint Dive into the research topics of 'Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.'. Together they form a unique fingerprint.

Cite this

Echeverry, A., Brooks, J., Miller, M., Collins, J. A., Loneragan, G., & Brashears, M. (2010). Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor. Default journal, 2169-79.

Echeverry, Alejandro ; Brooks, J ; Miller, Markus ; Collins, J A ; Loneragan, Guy ; Brashears, Mindy. / Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor. In: Default journal. 2010 ; pp. 2169-79.

@article{1e8e8ce373ce4e8bbfb171051b8df0f6,

title = "Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.",

author = "Alejandro Echeverry and J Brooks and Markus Miller and Collins, {J A} and Guy Loneragan and Mindy Brashears",

year = "2010",

month = dec,

day = "1",

language = "English",

pages = "2169--79",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}

Echeverry, A , Brooks, J , Miller, M, Collins, JA, Loneragan, G & Brashears, M 2010, 'Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.', Default journal, pp. 2169-79.

Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor. / Echeverry, Alejandro ; Brooks, J ; Miller, Markus; Collins, J A; Loneragan, Guy ; Brashears, Mindy.

In: Default journal, 01.12.2010, p. 2169-79.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.

AU - Echeverry, Alejandro

AU - Brooks, J

AU - Miller, Markus

AU - Collins, J A

AU - Loneragan, Guy

AU - Brashears, Mindy

PY - 2010/12/1

Y1 - 2010/12/1

M3 - Article

SP - 2169

EP - 2179

JO - Default journal

JF - Default journal

ER -