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Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25°C

2004

Koutsoumanis, K.P. | Ashton, L.V. | Geornaras, I. | Belk, K.E. | Scanga, J.A. | Kendall, P.A. | Smith, G.C. | Sofos, J.N.


Bibliographic information
Journal of food protection
Volume 67 Issue 12 ISSN 0362-028X
Pagination
p. 2703-2711.
Other Subjects
Inoculum density; Pathogen survival; Storage temperature; Storage time; Raw meat; Shelf life; Food pathogens; Decontamination
Language
English
Note
Includes references

2013-06-15
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