Browsing by Author "Byelashov, Oleksandr Anatolievich, author"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
Item Open Access Effects of brining ingredients and antimicrobials on thermal inactivation of Escherichia coli O157:H7 in a meat model system and control of Listeria monocytogenes in frankfurters(Colorado State University. Libraries, 2009) Byelashov, Oleksandr Anatolievich, author; Sofos, John N., advisorMicrobial food safety has been one of the most important challenges for the meat industry and regulatory agencies during the last two decades owing to outbreaks by pathogens such as Escherichia coli 0157:H7 and Listeria monocytogenes traced tocontaminated products, and associated with costly product recalls from the market. Among others, E. coli 0157:H7 infections have been associated with undercooked contaminated brine-injected meats. L. monocytogenes is of particular concern in ready-to-eat (RTE) meat and poultry products.