Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite
- 1 June 1999
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 62 (6) , 580-584
- https://doi.org/10.4315/0362-028x-62.6.580
Abstract
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°C) in...Keywords
This publication has 0 references indexed in Scilit: