,

Shouhei Hirose1, Akiko Tomaru1, Hiroshi Akiyama2

  • 1Division of Microbiology, National Institute of Health Sciences, 3-25-26, Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan.

Journal of food protection
|September 28, 2024
PubMed
概括

在牛肉上使用酸和酸性化酸盐实现了有效的清除产生Shiga毒素的大肠杆菌 (STEC). 经过白酸处理后用蒸水洗减少了STEC,但没有显著的气味保留.

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