Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite.

@article{Castillo1999ReductionOE,
  title={Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite.},
  author={Alejandro Castillo and Lisa M. Lucia and Geoffrey Kemp and Gary Royce Acuff},
  journal={Journal of food protection},
  year={1999},
  volume={62 6},
  pages={
          580-4
        }
}
The efficacy of a phosphoric acid-activated acidified sodium chloride (PASC) spray and a citric acid-activated acidified sodium chlorite (CASC) spray applied at room temperature (22.4 to 24.7 degrees C) in combination with a water wash was compared with that of a water wash only treatment for reduction of Escherichia coli O157:H7 and Salmonella Typhimurium inoculated onto various hot-boned individual beef carcass surface regions (inside round, outside round, brisket, flank, and clod). Initial… CONTINUE READING
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