Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality

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...

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Bibliographic Details
Main Authors: Keith E. Belk, Norasak Kalchayanand, Tommy Wheeler, Xiang Yang
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-03-01
Series:Meat and Muscle Biology
Subjects:
salmonella
photohydroionization
STEC
meat quality
interventions
Beef
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9074/

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