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Levels Of Acetic And Lactic Acid In Rte Meat And Poultry Products And Their Association With Occurrence Of Listeria Monocytogenes At Retail, Omaima Maamoun Ahmed
Levels Of Acetic And Lactic Acid In Rte Meat And Poultry Products And Their Association With Occurrence Of Listeria Monocytogenes At Retail, Omaima Maamoun Ahmed
Doctoral Dissertations
The purposes of this study were (1) to quantify the levels of acetic, and lactic acid occurring in approximately 1800 retail ready-to-eat (RTE) processed deli meat and poultry products to determine the impact of current antimicrobial lethality treatments on occurrence of Listeria monocytogenes (LM) at retail, (2) to determine if the intrinsic levels of lactic acid (LA) produced by lactic acid bacteria (LAB) of the processed RTE meat or poultry affect the extrinsic levels of lactic acid added in RTE meat and poultry products, and (3) to evaluate 2%LA for its effect as a post-lethality treatment on the survival of …