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    Effects of various processing techniques and interventions on beef safety and shelf-life

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    http://hdl.handle.net/10217/181465
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    Woerner_colostate_0053N_14203.pdf (420.4Kb)
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    Abstract
    Two experiments were conducted; the first evaluated decrease in log survival of pathogenic bacterial populations using three antimicrobial interventions (Peroxyacetic acid – PAA; Lactic Acid – LA; lactic/citric acid blend – LCA) applied at a spray cabinet used just before carcass chilling. Efficacy was evaluated using a Shiga-toxin producing Eschericia coli (STEC) inoculation cocktail that incorporated two strains of E. coli O157:H7 and 12 non-O157 STEC strains. In addition, this study was intended to validate the use of non pathogenic E. coli to serve as surrogates for the aforementioned STEC ...
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    Author(s)
    Woerner, Christy M.

    Advisor(s)
    Belk, Keith E.; Martin, Jennifer N.

    Date Issued
    2017
    Format
    born digital; masters theses
    Collections
    • 2000-2019 - CSU Theses and Dissertations
    • Theses and Dissertations - Department of Animal Sciences

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