Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties
| dc.citation.epage | 7 | en_US |
| dc.citation.spage | 6 | en_US |
| dc.contributor.author | Estrada-Munoz, R. | |
| dc.contributor.author | Boyle, Elizabeth A. E. | |
| dc.contributor.author | Marsden, James L. | |
| dc.contributor.authoreid | lboyle | en_US |
| dc.contributor.authoreid | jmarsden | en_US |
| dc.date.accessioned | 2010-09-02T17:08:19Z | |
| dc.date.available | 2010-09-02T17:08:19Z | |
| dc.date.issued | 2010-09-02T17:08:19Z | |
| dc.date.published | 1997 | en_US |
| dc.description.abstract | Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS and by 1.2, 2.0, 1.6, and 2.3 log 10 cfu/g after the trimmings were formed into patties and tested or stored under refrigeration for 1, 2, and 3 days, respectively (2 log10 reduction represents 99%) Thus, LS could make beef-containing products safer with respect to foodborne pathogens. | en_US |
| dc.description.conference | Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/4777 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
| dc.relation.isPartOf | Cattlemen’s Day, 1997 | en_US |
| dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 97-309-S | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783 | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Liquid smoke | en_US |
| dc.subject | Escherichia coli O157:H7 | en_US |
| dc.subject | Ground beef | en_US |
| dc.title | Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties | en_US |
| dc.type | Conference paper | en_US |
