(Q41484265)

1 October 2017

1 reference

title

Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies (English)

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1 October 2017

Smulders FJ

1

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1 October 2017

Greer GG

series ordinal

2

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1 October 2017

language of work or name

1 reference

1 November 1998

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International Journal of Food Microbiology

1 October 2017

published in

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1 October 2017

volume

44

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1 October 2017

issue

3

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1 October 2017

page(s)

149-169

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Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks

1 October 2017

cites work

1 reference

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7 January 2021

Combined and Individual Effects of Washing and Sanitizing on Bacterial Counts of Meat - A Model System 1, 2

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

In-Plant Evaluation of a Prototype Carcass Cleaning and Sanitizing Unit 1, 2

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Evaluation of an Automated Beef Carcass Washing and Sanitizing System under Production Conditions 1, 2

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Interaction of Concentration and Temperature of Acetic Acid Solution on Reduction of Various Species of Microorganisms on Beef Surfaces

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological and Sensory Tests of Beef Treated with Acetic and Formic Acids 1, 2

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Ineffectiveness of Hot Acid Sprays to Decontaminate Escherichia coli O157:H7 on Beef.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Removal of Bacteria from Beef Tissue by Spray Washing after Different Times of Exposure to Fecal Material

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Effects of Washing and Sanitizing on the Bacterial Flora of Vacuum-Packaged Pork Loins

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model System

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Efficacy of Organic Acids Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer1

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Parameters Affecting the Efficacy of Spray Washes against Escherichia coli O157:H7 and Fecal Contamination on Beef †

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Surface Moisture and Osmotic Stress as Factors That Affect the Sanitizing of Beef Tissue Surfaces

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Control of Salmonella on Beef Tissue Surfaces in a Model System by Pre- and Post-Evisceration Washing and Sanitizing, With and Without Spray Chilling

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Resistance of Acid-Adapted Salmonellae to Organic Acid Rinses on Beef †

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Effectiveness of a steam-vacuum sanitizer for reducing Escherichia coli O157:H7 inoculated to beef carcass surface tissue.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua , and Clostridium sporogenes †

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Growth and survival kinetics of Yersinia enterocolitica IP 383 0:9 as affected by equimolar concentrations of undissociated short-chain organic acids

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Factors Influencing Attachment of Escherichia coli O157:H7 to Beef Tissues and Removal Using Selected Sanitizing Rinses ‡

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Modification of in-pack conditions to extend the storage life of vacuum packaged lamb

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Decontamination of carcasses by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Use of Organic Acids To Improve the Chemical, Physical, and Microbial Attributes of Beef Strip Loins Stored at -1°C for 112 Days ‡

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Evaluation of Hand-Trimming, Various Sanitizing Agents, and Hot Water Spray-Washing as Decontamination Interventions for Beef Brisket Adipose Tissue

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological and Visual Effects of Trimming and/or Spray Washing for Removal of Fecal Material from Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Mechanism of Beef Shelf Life Extension by Sorbate 1

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Quality and bacteriological consequences of beef carcass spray-chilling: Effects of spray duration and boxed beef storage temperature

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Comparison of Methods for Decontamination from Beef Carcass Surfaces

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Modelling growth rates of Listeria innocua as a function of lactate concentration

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological and Sensory Attributes of Retail Cuts of Beef Treated with Acetic and Lactic Acid Solutions

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Shelf-Life Extension of Minced Beef Through Combined Treatments Involving Radurization

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Preparation of some long-chain N-acyl derivatives of essential amino acids for nutritional studies

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Some N-acyl-D-amino acid derivatives having antibotulinal properties.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Comparison of Steam Pasteurization and Other Methods for Reduction of Pathogens on Surfaces of Freshly Slaughtered Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological effects of acid decontamination of pork carcasses at various locations in processing.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

An assessment of environmental factors influencing acid tolerance and sensitivity in Escherichia coli, Salmonella spp. and other enterobacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Growth Suppression of Listeria monocytogenes by Lactates in Broth, Chicken, and Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Antimicrobial Effects of Lactates: A Review

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Influence of Two Levels of Hygiene on the Microbiological Condition of Veal as a Product of Two Slaughtering/Processing Sequences

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Immediate and Delayed Microbiological Effects of Lactic Acid Decontamination of Calf Carcasses - Influence on Conventionally Boned Versus Hot-Boned and Vacuum-Packaged Cuts

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

The effects of conditioning on meat collagen: Part 4-The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

The immediate bactericidal effect of lactic acid on meat-borne pathogens

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Lactic acid decontamination of fresh pork carcasses: a pilot plant study

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Fate of low temperature and acid-adapted Yersinia enterocolitica and Listeria monocytogenes that contaminate lactic acid decontaminated meat during chill storage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Microbiological Conditions and Keeping Quality of Veal Tongues as Affected by Lactic Acid Decontamination and Vacuum Packaging

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Aroma Profile of Subprimals From Beef Carcasses Decontaminated With Chlorine and Lactic Acid

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

Gluconic Acid as a Fresh Beef Decontaminant

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900123-8

7 January 2021

10.1016/S0168-1605(98)00123-8

Identifiers

DOI

1 reference

1 October 2017

1 reference