Document Detail


Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
MedLine Citation:
PMID:  21824133     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Results of this study should be useful to the meat industry for developing or modifying brine formulations to reduce the risk of E. coli O157:H7 in moisture-enhanced meat products.
Authors:
Jeremy M Adler; Ifigenia Geornaras; Oleksandr A Byelashov; Keith E Belk; Gary C Smith; John N Sofos
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2011-08-08
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2012-03-15     Completed Date:  2012-07-13     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M478-85     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Center for Meat Safety & Quality, Dept of Animal Sciences, Colorado State Univ, Fort Collins, CO 80523-1171, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Anti-Infective Agents / administration & dosage*
Cattle
Escherichia coli O157 / drug effects*,  physiology*
Food Handling / methods*
Hydrogen-Ion Concentration
Meat / microbiology*
Salts*
Chemical
Reg. No./Substance:
0/Anti-Infective Agents; 0/Salts; 0/brine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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