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Orange oil potential to deter E.coli growth in chilled beef - study
date:May 31, 2012
o properties would need to be carried out.

But the team said its findings pointed to its research could have application in the beef industry where carcasses are chilled to close to (or at) 4C within 24 hours.

Our results indicate that a solution of 1% cold pressed terpeneless Valencia orange oil could be used as an additional intervention against E. coli O157:H7 at the chilling stage of processing, and will remain effective if the carcasses are subjected to temperature abuse,said lead author

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