机译:乳酸浸剂与乳酸喷雾剂对减少牛腿和碎牛肉中大肠杆菌O157:H7,沙门氏菌和非O157志贺毒素大肠杆菌的功效进行比较的验证
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA;
机译:在模拟的商业加工环境中用乙酸,乳酸,酸化的亚氯酸钠或无菌水处理过的牛肉条和绞碎的牛肉的微生物学和感官特性,以减少大肠杆菌O157:H7和沙门氏菌
机译:乳酸与电子束辐射一起用于控制新鲜和冷冻牛肉上的大肠杆菌O157:H7,非O157 VTEC大肠杆菌和沙门氏菌血清
机译:验证了在模拟加工环境中使用有机酸和酸化的亚氯酸钠还原牛肉条和碎牛肉中的大肠杆菌O157和鼠伤寒沙门氏菌的效果。
机译:Salmonella和大肠杆菌的存活率o157:H7在冻结,解冻和烹饪牛肉馅饼中,模拟普通家庭实践
机译:静电喷涂的ActivinTM(活化的乳铁蛋白),热水,高压水和乳酸的功效分别用于多障碍方法,以从牛肉组织中去除大肠杆菌O157:H7。
机译:与使用天然微生物群和沙门氏菌的乳酸牛肉胴体和修剪与乳酸牛肉胴体和剪裁和大肠杆菌O157:H7代理枚举相比植物验证了新型现场臭氧生成技术(生物安全):H7替代
机译:使用热水代替乳酸处理会降低好氧细菌和肠杆菌科的水平,并降低大肠杆菌O157:H7对去除预防性牛肉胴体的流行率
机译:基于风险的大肠杆菌O157:H7在碎牛肉和牛肉切片中的取样