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Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance.
Meat Sci. 2021 Apr;174:108414. doi: 10.1016/j.meatsci.2020.108414. Epub 2020 Dec 25.
Meat Sci. 2021.
PMID: 33370673
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.
Cap M, Vaudagna S, Mozgovoj M, Soteras T, Sucari A, Signorini M, Leotta G.
Cap M, et al.
Meat Sci. 2019 Nov;157:107886. doi: 10.1016/j.meatsci.2019.107886. Epub 2019 Jul 8.
Meat Sci. 2019.
PMID: 31323451
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