| 摘要 |
Disclosed is a method for reducing the microbial contamination in products, such as case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The food products are treated with a defined dispersion of lactoferrin immobilized on a naturally occurring substrate via the N-terminus region of the lactoferrin. Also disclosed are case-ready food products, including ready-to-eat food products, prepared in accordance with such a method.
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