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Food Solution Studies
Mionix Studies
FRANKFURTER STUDIES
Antimicrobial Effects of Surface Treatments and ingredients on Cured RTE Meat Products
Surface Treatments of ACS Reduce Listeria on RTE Products - Summary by Texas A&M
Effect of Various Applications of Two Safe
2
O
®
Products on the Survival or Destruction of Listeria monocytogenes on Frankfurters During Storage at 40ºF for up to 12 Weeks
ROAST BEEF STUDIES
Effect of Treatment of Roast Beef with Safe
2
O
®
RTE 01 on Replication of Listeria: Post-lethality and Growth Inhibitor
Effect of Safe
2
O
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RTE 01 Treament on Shelf-life of Roast Beef
HAM STUDIES
Safe
2
O
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RTE 03 Treatment for the Prevention of Mold Growth on Country Hams During Storage
Microbial Control for a RTE Cured Comminuted Ham Roll Product: Effect of Post-lethality Treatment with Safe
2
O
®
RTE 01
Microbial Control for a RTE Cured Comminuted Ham Roll Product: Effect of Post-lethality Treatment with Safe
2
O
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RTE 03 on Shelf-life and Listeria Outgrowth
Comminuted Ham Listeria Challenge Study: Effect of Treatment with Safe
2
O
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RTE 01 or Safe
2
O
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RTE 03 by Immersion for 30 sec and Post-treatment Incubation at 4ºC
CHICKEN AND TURKEY STUDIES
Validation Study - Evaluation of
Safe
2
O
®
RTE 01 as an Antimicrobial Agent and Post-Lethality Treatment for Classification of Turkey Products into USDA-FSIS Directive 10,240.4 Alternative 1
Listeria Shelf-life Challenge Study on Modified Atmosphere-Packaged Roasted Split Chicken Breast
Effect of Safe
2
O
®
RTE 01 Intervention Treatment on Listeria on RTE Roasted Chicken
Study Assessing the Effect of Safe
2
O
®
RTE 01 Treatment on Comminuted Turkey Ham Products Inoculated With Listeria monocytogenes And Incubated at 4
o
C for Eleven Weeks
Effect of Safe
2
O
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RTE 01 Applied at 60
o
C to Turkey Roll Products Inoculated with Cold Adapted Listeria monocytogenes
GROUND BEEF STUDIES
Acidic Calcium Sulfate Reduces Thermotolerance of E. coli O157:H7 in Ground Beef
Effect of Safe
2
O
®
GB Additive on the Replication of Gram Negative Microbial Pathogens in Ground Beef: Temperature Abuse
Effect of the Addition of Safe
2
O
®
GB on the Thermal Inactivation of E. coli O157:H7 at 57.5º C: D-Value Determination
Influence of Freezing and Freezing Plus Acidic Calcium Sulfate Addition on Thermal Inactivation of E. coli O157:H7 in Ground Beef
Effect of Safe
2
O
®
GB Additive and Heating on the Inactivation of E. coli O157:H7 in Ground Beef: Determination of D-Values of E. coli O157:H7 in Ground Beef
MICROBIAL CONTROL FOR RAW POULTRY STUDIES
Effects of Safe
2
O
®
Poultry Wash, a Highly Acidic Calcium Sulfate Solution, Pre and Post-evisceration on Total Aerobes, E. coli, Salmonella, and Campylobacter
Evaluation of Safe
2
O
®
Poultry Wash Antimicrobial Efficacy for the Reduction of Selected Micro-organisms on Fresh Chicken Carcasses as Evaluated by the Agricultural Research Service.
Evaluation of the Efficacy of Mionix Spray Treatment for Reduction of Selected Micro-organisms on Fresh Chicken Carcasses
FISH STUDIES
Anti-Microbial Effects of Safe
2
O
®
RTE 01 Treatment of Smoked Salmon Inoculated with Listeria monocytogenes: Dip vs. Spray Application
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