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National Agricultural Library
U.S. Department of Agriculture
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  4. ANTIMICROBIAL EFFECTS OF LAURIC ARGINATE, PEROXYACETIC ACID, ACTIVE BROMINE AND BUFFERED SULFURIC ACID AGAINST PATHOGENIC BACTERIA POPULATIONS IN BEEF TRIMMINGS DESTINED FOR GROUND BEEF

ANTIMICROBIAL EFFECTS OF LAURIC ARGINATE, PEROXYACETIC ACID, ACTIVE BROMINE AND BUFFERED SULFURIC ACID AGAINST PATHOGENIC BACTERIA POPULATIONS IN BEEF TRIMMINGS DESTINED FOR GROUND BEEF

Objective

To find effective measures to control or inhibit growth of E. coli O157:H7, non-O157:H7 and Salmonella species in ground beef through exploring the effectiveness of antimicrobial properties of lauric arginate, peroxyacetic acid, active bromine and buffered sulfuric acid, applied through an electrostatic spray system on inoculated trimmings.

Investigators
Pohlman, Fred
Institution
University of Arkansas
Start date
2020
End date
2025
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
ARK02691
Accession number
1024410
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