Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat,...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2021
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/9166 https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 https://doi.org/10.1007/s11947-021-02648-5 |
Ejemplares similares: Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
- Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
- Evaluación del efecto del tratamiento con alta presión hidrostática y de la formulación sobre la inactivación de cepas nativas de STEC O157 en hamburguesas de carne bovina
- Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
- Aplicación de la técnica PMA-qPCR para detectar viabilidad de Escherichia coli productor de toxina Shiga (STEC) en hamburguesas de carne vacuna.
- Validación de irradiación para reducir la presencia de Escherichia coli productor de toxina Shiga en carne picada fresca.
- Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli