Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 an...

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Udgivet i:Int J Food Sci
Main Authors: Kirsch, Katie R., Tolen, Tamra N., Hudson, Jessica C., Castillo, Alejandro, Griffin, Davey, Taylor, T. Matthew
Format: Artigo
Sprog:Inglês
Udgivet: Hindawi 2017
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5463119/
https://ncbi.nlm.nih.gov/pubmed/28630857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2017/8070515
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