Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality
The photohydroionization (PHI) technology utilizes a combination of UV light and low-level oxidizers to produce antimicrobial action, and thus, is a potential intervention to control pathogen contamination on surface of fresh beef. The objectives of the study were 1) to evaluate the effect of PHI on...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-03-01
|
| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9074/ |