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Validation of the Use of Organic Acids and Acidified Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

EngineeringMicrobial ContaminationEnvironmental EngineeringBioremediationFood MicrobiologySimulated Processing EnvironmentMicrobiologyGround BeefMeat QualityBeef TrimMeat ScienceFood SafetyHealth Sciences