Validation of the Use of Organic Acids and Acidifed Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

K. Harris; Markus Miller; Guy Loneragan; Mindy Brashears

Validation of the Use of Organic Acids and Acidifed Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

K. Harris, Markus Miller, Guy Loneragan, Mindy Brashears

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	1802-1807
Journal	J. Food Prot.
State	Published - 2006

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@article{9ed8b454f7824b7bb08e2d6f249fb978,

title = "Validation of the Use of Organic Acids and Acidifed Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment",

author = "K. Harris and Markus Miller and Guy Loneragan and Mindy Brashears",

year = "2006",

language = "English",

pages = "1802--1807",

journal = "J. Food Prot.",

}

TY - JOUR

T1 - Validation of the Use of Organic Acids and Acidifed Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

AU - Harris, K.

AU - Miller, Markus

AU - Loneragan, Guy

AU - Brashears, Mindy

PY - 2006

Y1 - 2006

M3 - Article

SP - 1802

EP - 1807

JO - J. Food Prot.

JF - J. Food Prot.

ER -

Validation of the Use of Organic Acids and Acidifed Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

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