Reduction of microbiological risk in minced meat by a combination of natural antimicrobials.

@article{Klannik2014ReductionOM,
  title={Reduction of microbiological risk in minced meat by a combination of natural antimicrobials.},
  author={Anja Klan{\vc}nik and Sa{\vs}a Piskernik and Franz Bucar and Darinka Vu{\vc}kovi{\'c} and Sonja Smole Mo{\vz}ina and Barbara Jer{\vs}ek},
  journal={Journal of the science of food and agriculture},
  year={2014},
  volume={94 13},
  pages={2758-65}
}
BACKGROUND Responsibility for food safety must be taken through the entire food-production chain, to avoid consumer cross-contamination. The antimicrobial activities of an Alpinia katsumadai seed extract and epigallocatechin gallate (EGCG), and their combination, were evaluated against individual food-borne pathogenic strains of Listeria monocytogenes, Escherichia coli and Campylobacter jejuni, individually and as a cocktail, in chicken-meat juice and sterile minced meat as food models, and in… CONTINUE READING

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