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Abstract
Meat and poultry are prone to contamination with foodborne pathogens sourced from the livestock or introduced from the processing environments. In this study, for retention of meat quality while assuring microbial food safety, mild levels of high hydrostatic pressure were hurdled with food‐grade additives (i.e., allyl isothiocyanate [AITC] and acetic acid [AA], functioned as antimicrobials)...
Abstract
Pathogenic Escherichia coli, intestinal (O157:H7) as well as extraintestinal types (for example, Uropathogenic E. coli [UPEC]) are commonly found in many foods including raw chicken meat. The resistance of E. coli O157:H7 to UPEC in chicken meat under the stresses of high hydrostatic Pressure (HHP, also known as HPP–high pressure processing) and trans‐cinnamaldehyde (an essential oil) was...
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