Synergistic effect of oxidized electrolyzed water and fumaric acid for control of some species of Salmonella enterica in beef.
Salmonella is the common reason of foodborne concern in meat and meat products worldwide. Chemical sanitizers as fumaric acid (FA) and the slightly acidic electrolyzed water (SAEW) can reduce microbial contaminations which reflected on the quality and microbial safety of beef. The current study was...
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| Format: | Artigo |
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| Sprog: | Inglês |
| Udgivet: |
Animal Health Research Institute
2025-04-01
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| Serier: | Egyptian Journal of Animal Health |
| Fag: | |
| Online adgang: | https://ejah.journals.ekb.eg/article_416803_cac4dabbad80932c13e75f10f266c9f6.pdf |
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