Red Meat

red meat case studies

Ional + rosemary vs. Listeria monocytogenes on beef franks


Ional and Ional Plus on total APC of ground beef


Ional and Ional Plus vs Clostridium perfringens on roast beef and pork loins


Ional and Ional Plus vs. Listeria monocytogenes on beef franks


Ional on total APC of sliced ham


Ional vs Clostridium perfringens outgrowth during chilling of roast beef


Ional vs. Clostridium perfringens on roast beef


Ional Plus on total APC of chicken breast fillets and boneless pork loin


Ional Plus, NatureIn LV and V on total APC of bone-less pork loin


Ional LC vs. Listeria monocytogenes on beef hot dogs


Ional LC vs. Listeria monocytogenes on hot dogs


Ional LC vs. Listeria monocytogenes on roast beef


Ional LC vs. Listeria monocytogenes on RTE breakfast sausage


Ional LC vs. Listeria monocytogenes on RTE taco meat


Ional LC, NatureIn LV1, and V vs. Listeria monocytogenes on ham


Ional LC, NatureIn LV1, and V vs. Listeria monocytogenes on roast beef


Ional LC, NatureIn V, and LV1 vs. Listeria monocytogenes in RTE boneless ham and turkey breast


NatureIn LV and V vs. both Listeria monocytogenes and Lactobacilli of refrigerated foods


NatureIn LV and V vs. Listeria monocytogenes on boneless ham


NatureIn LV and V vs. Listeria monocytogenes on hot dogs


NatureIn LV vs Listeria monocytogenes on cured/uncured beef, roast beef, and cured/uncured turkey


DV vs. Listeria monocytogenes of uncured roast beef and cured ham (NWF)


DV vs. Listeria monocytogenes on beef hot dogs


DV vs. Listeria monocytogenes on Italian meatballs