Microbiological contamination of raw beef trimmings and ground beef

Meat Science

Volumn 56, Issue 2, 2000, Pages 145-152

  Scanga, J A ^a   Grona, A D ^a   Belk, K E ^a   Sofos, J N ^a   Bellinger, G R ^b   Smith, G C ^a  

^a Department of Ecosystem Science and Sustainability   (United States)

^b Food Safety Net Services   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034374624     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00032-2     Document Type: Article

References (10)

1. CDC (1996). Surveillance for foodborne-disease outbreaks - United States, 1988-1992. In Morbidity and mortality weekly report of the centers for disease control, [MMWR 45(SS-5)]. (25 October issue). Washington, DC: US Food and Drug Administration, Centers for Food Safety and Applied Nutrition.
2. Brown M.H., Baird-Parker A.C. The microbiological examination of meat. Brown M.H. Meat Microbiology. 1982;423-520 Applied Science Publishers, London.
3. Dorsa W.J., Siragusa G.R. A representative microbial sampling method for large commercial containers of raw beef based on purge. Journal of Food Protection. 61:1998;162-165.
4. Eisel W.G., Linton R.H., Muriana P.M. A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant. Food Microbiology. 14:1997;273-282.
5. Eisel et al. (1997 February 5). Preliminary report: foodborne outbreak of Escherichia coli O157:H7 infections from hamburgers - Western United States, 1993. In Morbidity and mortality weekly report of the centers for disease control, (MMWR 42). Washington DC: US Food and Drug Administration, Center for Food Safety and Applied Nutrition.
6. Microbiology laboratory guidebook. 1997;Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC.
7. Gill C.O., McGinnis J.C., Rahn K., Houde A. The hygienic condition of manufacturing beef destined for the manufacture of hamburger patties. Food Microbiology. 13:1996;391-396.
8. Rosset R. Chilling, Freezing and Thawing. Brown M.H. Meat microbiology. 1982;295-318 Applied Science Publishers Ltd, London.
9. SAS. (1988). SAS/STAT® user's guide (release 6.03). SAS Inst. Inc., Cary, NC.
10. USDA. (1996, April). Nationwide federal plant raw ground beef microbiological survey. Washington DC. Food Safety and Inspection Service, United States Department of Agriculture.