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R. Siragusa. 1998b. water with various antimicrobial interventions to Long-term bacterial profile of refrigerated ground reduce Salmonella species on poultry. Poultry Science beef made from carcass tissue, experimentally con- 81(10):1598–1605. taminated with pathogens and spoilage bacteria after Garcia Zepeda, C. M., C. L. Kastner, B. L. Willard, R. hot water, alkaline, or organic acid washes. Journal K. Phebus, J. R. Schwenke, B. A. Fijal, and R. K. of Food Protection 61(12):1615–1622. Prasai. 1994. Gluconic acid as a fresh beef decontami- Dorsa, W. J., C. N. Cutter, and G. R. Siragusa. 1998c. nant. Journal of Food Protection 57(11):956–962. Long-term effect of alkaline, organic acid, or hot Garriga, M., N. Grèbol, M. T. Aymerich, J. M. Monfort, water washes on the microbial profile of refrigerated and M. Hugas. 2004. Microbial inactivation after

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