Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.

@article{Adler2011SurvivalOE,
  title={Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.},
  author={Jeremy M. Adler and Ifigenia Geornaras and Oleksandr A Byelashov and Keith E. Belk and Gary C. Smith and John N. Sofos},
  journal={Journal of food science},
  year={2011},
  volume={76 7},
  pages={M478-85}
}
UNLABELLED Brine solution injection of beef contaminated with Escherichia coli O157:H7 on its surface may lead to internalization of pathogen cells and/or cross-contamination of the brine, which when recirculated, may serve as a source of new product contamination. This study evaluated survival of E. coli O157:H7 in brines formulated without or with antimicrobials. The brines were formulated in sterile distilled water (simulating the composition of freshly prepared brines) or in a nonsterile 3… CONTINUE READING
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