Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages
E.L. Shebs-Maurine, F. M. Giotto, S. T. Laidler, A. S. De Mello
Topics & Concepts
SalmonellaContaminationBacteriophageGrindingFood scienceChemistryMicrobiologyBiologyBacteriaEscherichia coliMetallurgyMaterials scienceBiochemistryGeneticsEcologyGeneSalmonella and Campylobacter epidemiologyBacteriophages and microbial interactionsAnimal Disease Management and Epidemiology