Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores

International Journal of Food Microbiology

Volumn 95, Issue 1, 2004, Pages 95-102

  Gill, C O ^a   McGinnis, J C ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Bacterial contamination; Beef; Cooking; Mechanical tenderizing

Indexed keywords

ARTICLE; BEEF CATTLE; CONTROLLED STUDY; ESCHERICHIA COLI; LISTERIA; NONHUMAN; STAPHYLOCOCCUS; SURFACE PROPERTY; TEMPERATURE MEASUREMENT;

ANIMALS; BACTERIA, AEROBIC; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYGIENE; MEAT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA;

EID: 3042747075     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.03.012     Document Type: Article

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