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Peracetic Acid Effects on Shelf Life and Survival of Escherichia coli on Beef Steaks
Davenport, Caroline (2016-04-05)
A study was conducted to determine the effectiveness of peracetic acid (PAA) against Escherichia coli O157:H7 in beef. In this study, 150 slices of beef ball tips (IMPS: 185B) weighing 100g each were inoculated with either ...