Liha töötlemine
5% CPC, 200 ppm ClO2,
and 10% TSP, may significantly reduce
Salmonella and E. coli, TCC, and APC,
while maintaining redness and fresh odor of
Post-Chilling Decontamination
ground beef produced from the treated trim-
Treatments
mings during storage under retail display
Despite the reduction of microbial popula- conditions at 4°C. Other antimicrobials,
tions and pathogen prevalence by decontami- including low-molecular weight polylactic
nation interventions during slaughtering, acid (2%) and nisin (2%) (Ariyapitipun et al.
dressing, and chilling, surviving microorgan- 2000), applied alone or in combination on
isms or additional contamination may be beef cubes, have reportedly suppressed
annaabi.ee 
