Citric and Lactic Acid Effects on the Growth Inhibition of E. coli and S. typhymurium on Beef during Storage
Citric and Lactic Acid Effects on the Growth Inhibition of E. coli and S. typhymurium on Beef during Storage
Gultaj Hussain1, Abdur Rahman1*, Tariq Hussain2, Siraj Uddin1, Tariq Ali3
E-mail | [email protected]
Figure 1
Decrease in E. coli O157: H7 load in different period at concentration of 1, 3 and 5 % of citric acid on meat samples
Figure 2
Decrease in E. coli O157: H7 load in different period at concentration 1, 3 and 5 % of lactic acid on meat samples
Figure 3
Decrease in S.typhymurium load in different period at concentration 1, 3 and 5 % of citric acid on meat samples
Figure 4
Decrease in S. typhymurium load in different period at concentration 1, 3 and 5 % of lactic acid on meat samples
September 2015
Vol. 31, Iss. 3, Pages 151-198
