Open AccessModified time-temperature combinations reduce beef carcass contamination but will this benefit be seen thoughout the food chain?
Author(s) -
Leonard Koolman,
Siobhán McSharry,
Paul Whyte,
Declan Bolton
Publication year - 2019
Publication title -
access microbiology
Language(s) - English
Resource type - Journals
ISSN - 2516-8290
DOI - 10.1099/acmi.ac2019.po0423
Subject(s) - mesophile , shelf life , contamination , food science , organoleptic , food contaminant , biology , cold chain , psychrophile , bacteria , ecology , genetics