Related references
Note: Only part of the references are listed.Immersion in Antimicrobial Solutions Reduces Salmonella enterica and Shiga Toxin-Producing Escherichia coli on Beef Cheek Meat
John W. Schmidt et al.
JOURNAL OF FOOD PROTECTION (2014)
Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats
Serap Cosansu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Efficacy of Chemical Interventions against Escherichia coli O157:H7 and Multidrug-Resistant and Antibiotic-Susceptible Salmonella on Inoculated Beef Trimmings
Ifigenia Geornaras et al.
JOURNAL OF FOOD PROTECTION (2012)
Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups
Ifigenia Geornaras et al.
JOURNAL OF FOOD SCIENCE (2012)
The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment
L. J. Bauermeister et al.
POULTRY SCIENCE (2008)
Decontamination of deboned chicken legs by vacuum-tumbling in lactic acid solution
F Deumier
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Comparative study of different surface decontaminants on chicken quality
M Sinhamahapatra et al.
BRITISH POULTRY SCIENCE (2004)
Current and future technologies for the decontamination of carcasses and fresh meat
RD Huffman
MEAT SCIENCE (2002)