Bacteria holds key to less beef spoilage, pathogens
Researchers have isolated a strain of lactic acid bacteria (LAB) with the
potential to not only reduce meat spoilage, but also reduce contamination
by food-borne pathogens including E. coli O157:H7 and listeria monocytogenes.
"Meat processors tell us that one of their biggest concerns is LAB,"
said Dr. Frances Nattress, an Agriculture and Agri-Food Canada researcher
based in Lacombe. "Processors say that LAB are a frequent reason for ...
You must Sign In or Register to access this content
Not a subscriber yet? Try WLJ free for 30 days!
Register to read WLJ's digital edition and enjoy unlimited access to the news source more livestock producers depend on.
Click here to begin your free 30 day trial subscription.
Current WLJ subscribers: Log in using your six-digit customer number, which you will find printed above your name on the mailing label of your weekly journal. Use the password wlj123, then go to the profile page to customize your password and log in as you wish.