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Yeh, Y., de Moura, F., Van de Broek, K., de Mello, A.S. 2018, Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef, Meat Science

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Amilton de Mello

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Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario Bacteriophages led to improved reductions of the bacteria E. coli in aerobically-packaged beef. As well as, bacteriophage applications are more effective than organic acids in package meats. Shebs. E.L., Lukov, M.J., Giotto, F.M., Torres, E.S., de Mello, A.S. 2020, Meat Science. Volume 162, April 2020,
Application of bacteriophages on beef trim decreases loads of Shiga Toxin-Producing E. coli (STEC) in ground beef This fact sheet contains extensive information on the benefits of bacteriophages on beef trim. Shebs, E.L., Torres, E.S., de Mello, A.S. 2019, Extension, University of Nevada, Reno FS 19-02

Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Published by: Yeh, Y., de Moura, F., Van de Broek, K., de Mello, A.S., 2018, Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef, Meat Science