Effect of Cinnamaldhyde on survival of E. coli O157:H7 in minced meat by using PMA- real time PCR

Abstract

into ground beef at 6 logs CFU/g, followed by addition of cinnamaldehyde (0% v/v, 0.3% v/v and 0.6% v/v). The inoculated ground beef was stored at 4˚C for 14 days,