Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of fresh...
Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef
About this item
Full title
Author / Creator
Publisher
Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians
Journal title
Language
English
Formats
Publication information
Publisher
Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians
Subjects
More information
Scope and Contents
Contents
The effectiveness of a recently invented "steam pasteurization" (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard commercial methods including knife trimming (T), water washing (35 degrees C; W), hot water/steam vacuum spot cleaning (V), and spray...
Alternative Titles
Full title
Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_29600238
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_29600238
Other Identifiers
ISSN
0362-028X
E-ISSN
1944-9097
DOI
10.4315/0362-028X-60.5.476
