Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives

References

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	Year	Citations
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Inhibition of Listeria monocytogenes on Beef Tissue by Application of Organic Acids Immobilized in a Calcium Alginate Gel Gregory R. Siragusa, James S. Dickson Journal of Food Science Health SciencesMicrobial ContaminationBeef TissueBiotechnologyLean Beef Tissue	1992	145
Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage L. S. PAPADOPOULOS, R. K. Miller, G.R. Acuff, Journal of Food Science NutritionShelf LifeChemical CompositionFood Processing FacilitiesMeat Quality	1991	121
Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum E. Allen Foegeding, S. R. RAMSEY Journal of Food Science EngineeringMechanical EngineeringRigidity ChangesFood ChemistryRheology	1987	120
Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products Melanie R. Maas, Kathleen A. Glass, Michael P. Doyle Applied and Environmental Microbiology Microbial ToxinCook-in-bag Turkey ProductsToxinologyRaw TurkeyBotulinal Toxin	1989	110
Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures Robert L. Buchanan, L.A. Klawitter International Journal of Food Microbiology Refrigeration TemperaturesMicrobial ContaminationFoodborne IllnessFood MicrobiologyMicrobiology	1991	105
Antimicrobial activity of sodium lactate J.C. de Wit, F.M. Rombouts Food Microbiology Antimicrobial SusceptibilitySodium LactateMedicineLactic Acid BacteriaAntibacterial Agent	1990	103
Growth Suppression of Listeria monocytogenes by Lactates in Broth, Chicken, and Beef Leora A. Shelef, Qian Yang Journal of Food Protection Microbial ContaminationGrowth SuppressionFoodborne IllnessFood MicrobiologyMicrobiology	1991	96
Fate of Listeria monocytogenes in tissues of experimentally infected cattle and in hard salami Jennifer L. Johnson, Michael P. Doyle, R. G. Cassens, Applied and Environmental Microbiology Muscle TissueCold EnrichmentVeterinary MicrobiologyMeat QualityHard Salami	1988	89
Lethality of Heat to Listeria monocytogenes Scott A: D-Value and Z-Value Determinations in Ground Beef and Turkey A. Fain, John E. Line, Alice B. Moran, Journal of Food Protection Microbial HazardMicrobial ContaminationFoodborne IllnessPathogenesisZ-value Determinations	1991	74

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