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Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Y Yeh1, F H de Moura1, K Van Den Broek1

  • 1Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St., Mailstop 202, Reno, NV 89557, United States.

Meat Science
|January 26, 2018
PubMed

Keywords:
BacteriophageGround beefLactic acidPeroxyacetic acidSalmonellaUltraviolet light

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