A Comparison of Escherichia coli Levels at Four Sampling Sites on Turkey Carcasses

Poultry Science

Volumn 77, Issue 10, 1998, Pages 1531-1533

  Bodnaruk, P W ^a   Schmelder, J L ^a   Krakar, P J ^a   Tompkin, R B ^a  

^a Department of Industrial and Manufacturing Engineering   (United States)

Author keywords

Carcass; Escherichia coli; Process control; Template sampling; Turkey

Indexed keywords

ANIMAL; ANIMAL DISEASE; ARTICLE; ESCHERICHIA COLI; ISOLATION AND PURIFICATION; LABORATORY DIAGNOSIS; MEAT; MEAT INDUSTRY; METHODOLOGY; MICROBIOLOGY; QUALITY CONTROL; SLAUGHTERHOUSE; STANDARD; TURKEY (BIRD); UNITED STATES;

ABATTOIRS; ANIMALS; ESCHERICHIA COLI; MEAT; MEAT-PACKING INDUSTRY; QUALITY CONTROL; SPECIMEN HANDLING; TURKEYS; UNITED STATES;

EID: 0032184857     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.10.1531     Document Type: Review

References (6)

1. Gill, C. O., J. C. McGinnis, and M. Badoni, 1996. Use of Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process. Int. J. Food Microbiol. 31:181-196.
2. Lasta, J. A., R. Rodriguez, M. Zanelli, and C. A. Margaria, 1992. Bacterial count from bovine carcasses as an indicator of hygiene at slaughtering places: A proposal for sampling. J. Food Prot. 55:271-278.
3. Mackey, B. M., and T. A. Roberts, 1993. Improving slaughtering hygiene using HACCP and monitoring. Fleischwirtsch. Int. 2:40-45.
4. SPSS, 1993. SPSS for Windows. Version 6.01. SPSS Inc., Chicago, IL.
5. USDA, 1996. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule. 9 CFR Part 304. 61:38805-38989.
6. USDA, 1997. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems - Sample Collection - Technical Amendments and Corrections: Direct Final Rule. Fed. Reg. 62:61007-61009.