Sarah J Cope

Works (1)

Updated: July 5th, 2023 15:20

2019 journal article

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage

JOURNAL OF FOOD PROTECTION, 82(7), 1249–1264.

By: J. Luchansky *, M. Mayhew*, Y. Jung *, A. Klinedinst*, L. Harkins, L. Shane*, M. Osoria*, L. McGeary* ...

Contributors: J. Luchansky *, M. Mayhew*, Y. Jung *, A. Klinedinst*, L. Harkins, L. Shane*, M. Osoria*, L. Mcgeary* ...

author keywords: Beef; Encapsulated citric acid; Lethality; Meat bars; Process validation; Shiga toxin-producing Escherichia coli
MeSH headings : Animals; Cattle; Colony Count, Microbial; Food Handling / statistics & numerical data; Food Microbiology / statistics & numerical data; Food, Preserved / microbiology; Meat / microbiology; Microbial Viability; Shiga-Toxigenic Escherichia coli / physiology; Surveys and Questionnaires
TL;DR: It was confirmed that a ≥5.0-log reduction in STEC could be achieved in meat bars formulated with or without ECA under all dehydration conditions tested, and the paucity of information available on the fate of pathogenic or spoilage bacteria associated with meat bars was investigated. (via Semantic Scholar)
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Sources: Web Of Science, ORCID, NC State University Libraries
Added: July 15, 2019

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