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- W2765959593 abstract "The effectiveness of 30 to 400 ppm chlorine dioxide (CDO), acidified sodium chlorite (ASC) and peroxyacetic acid (PAA) to control Escherichia coli O157:H7 in beef was examined. Ground beef made from treated meat was vacuum packaged and stored at 4 °C for 4 d. CDO or ASC concentration by storage time interaction for inactivation of E. coli O157:H7 was significant (P < 0.05). Exposure of beef to 200 and 400 ppm CDO caused 0.73 and 1.25 log cfu/g reduction in the numbers of pathogen, respectively, and an additional 2.08 and 2.25 log cfu/g reduction, respectively, occurred at day 4. At 400 ppm ASC caused a 0.87 log cfu/g reduction and an additional 0.86 log cfu/g inactivation at day 4. PAA caused ≤ 0.8 log cfu/g reduction in pathogen numbers at ≤ 400 ppm. Among tested antimicrobials, CDO was most effective and had a positive interaction with cold storage where additional E. coli O157:H7 inactivation occurred." @default.
- W2765959593 created "2017-11-10" @default.
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- W2765959593 date "2018-01-01" @default.
- W2765959593 modified "2023-09-27" @default.
- W2765959593 title "Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim" @default.
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- W2765959593 doi "https://doi.org/10.1016/j.foodres.2017.10.051" @default.
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