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dc.citation.epage7en_US
dc.citation.spage6en_US
dc.contributor.authorEstrada-Munoz, R.
dc.contributor.authorBoyle, Elizabeth A. E.
dc.contributor.authorMarsden, James L.
dc.contributor.authoreidlboyleen_US
dc.contributor.authoreidjmarsdenen_US
dc.date.accessioned2010-09-02T17:08:19Z
dc.date.available2010-09-02T17:08:19Z
dc.date.issued2010-09-02T17:08:19Z
dc.date.published1997en_US
dc.description.abstractLiquid 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.conferenceCattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997en_US
dc.identifier.urihttp://hdl.handle.net/2097/4777
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1997en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 97-309-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783en_US
dc.subjectBeefen_US
dc.subjectLiquid smokeen_US
dc.subjectEscherichia coli O157:H7en_US
dc.subjectGround beefen_US
dc.titleLiquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef pattiesen_US
dc.typeConference paperen_US

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