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- Schmidt, John W., et al. Show all 6 Authors
- Journal of food protection 2014 v.77 no.4 pp. 538-548
- Escherichia coli O157; Salmonella enterica; beef; lactic acid; levulinic acid; muscles; peracetic acid; sodium dodecyl sulfate; tap water; temperature
- ... The objective of this study was to determine the effect of immersing beef cheek meat in antimicrobial solutions on the reduction of O157:H7 Shiga toxin–producing Escherichia coli (STEC), non-O157:H7 STEC, and Salmonella enterica. Beef cheek meat was inoculated with O157:H7 STEC, non-O157:H7 STEC, and S. enterica on both the adipose and muscle surfaces. The inoculated cheek meat was then immersed i ...