Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 an...

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Detalles Bibliográficos
Autores principales: Kirsch, Katie R., Tolen, Tamra N., Hudson, Jessica C., Castillo, Alejandro, Griffin, Davey, Taylor, T. Matthew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5463119/
https://www.ncbi.nlm.nih.gov/pubmed/28630857
http://dx.doi.org/10.1155/2017/8070515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5463119/
https://www.ncbi.nlm.nih.gov/pubmed/28630857
http://dx.doi.org/10.1155/2017/8070515

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