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- Mansur, A.‐R., et al. Show all 4 Authors
- Journal of applied microbiology 2014 v.117 no.6 pp. 1709-1720
- Escherichia coli O157; Listeria monocytogenes; Salmonella Typhimurium; Staphylococcus aureus; antibacterial properties; bacteria; beef; beef quality; electrolysis; food pathogens; fumaric acid; sensory properties; shelf life; synergism
- ... AIMS: To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. METHODS AND RESULTS: Inoculated samples was dipped for 1, 3 and 5 min and immersed at ...