Microbiological and sensory effects of the combined application of hot-cold organic acid sprays and steam condensation at subatmospheric pressure for decontamination of inoculated pig tissue surfaces.

Smulders, Frans J M; Wellm, Gabriele; Hiesberger, Johann; Rohrbacher, Irene; Bauer, Alexandra; Paulsen, Peter

Smulders, Frans J M; Wellm, Gabriele; Hiesberger, Johann; Rohrbacher, Irene; Bauer, Alexandra; Paulsen, Peter.

Affiliation

Smulders FJ; Institute of Meat Hygiene, Meat Technology and Food Science, Department of Farm Animals and Veterinary Public Health, University of Veterinary Medicine-Vienna, Veterinärplatz 1, A-1210 Vienna, Austria.

J Food Prot ; 74(8): 1338-44, 2011 Aug.

Article in En | MEDLINE | ID: mdl-21819663

Subject(s)

Bacteria/growth & development; Disinfectants/pharmacology; Food Handling/methods; Food Preservation/methods; Meat/microbiology; Acetates/pharmacology; Animals; Atmospheric Pressure; Consumer Product Safety; Food Contamination/analysis; Food Contamination/prevention & control; Humans; Lactic Acid/pharmacology; Meat/standards; Steam; Swine

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Full text: 1 Database: MEDLINE Main subject: Bacteria / Disinfectants / Food Handling / Food Preservation / Meat Limits: Animals / Humans Language: En Journal: J Food Prot Year: 2011 Type: Article Affiliation country: Austria

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