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

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Agriculture & Biology