Microbiological status of fresh beef cuts

Journal of Food Protection

Volumn 69, Issue 6, 2006, Pages 1456-1459

  Stopforth, J D ^a   Lopes, M ^a   Shultz, J E ^a   Miksch, R R ^a   Samadpour, M ^a  

^a Institute for Environmental Health Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA;

EID: 33745066915     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.6.1456     Document Type: Article

References (10)

1. Gill, C. O., and J. C. McGinnis. 2004. Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores. Int. J. Food Microbiol. 95:95-102.
2. Jackson, L. A., W. E. Keene, J. M. McAnulty, E. R. Alexander, M. Diemaver, M. A. Davis, K. Hedberg, J. Boase, T. J. Barrett, M. Samadpour, and D. W. Fleming. 2000. Where's the beef? The role of cross-contamination in 4 chain restaurant-associated outbreaks of Escherichia coli O157:H7 in the Pacific Northwest. Arch. Intl. Med. 160:2380-2385.
3. Macdonald, C., J. Drew, R. Carlson, S. Dzogan, S. Tataryn, A. Macdonald, A. Ali, R. Amhed, R. Easy, C. Clark, and F. Rodgers. 2000. Outbreak of Escherichia coli O157:H7 leading to the recall of retail ground beef-Winnipeg, Manitoba, May 1999. Can. Commun. Dis. Rep. 26:109-111.
4. Roels, T. H., P. A. Frazak, and J. J. Kazmierczak. 1997. Incomplete sanitation of a meat grinder and ingestion of raw ground beef: contributing factors to a large outbreak of Salmonella Typhimurium infection. Epidemiol. Infect. 119:127-134.
5. Shillam, P., A. Woo-Ming, L. Mascola, R. Bagby, C. Lohff, S. Bidol, M. G. Stobierski, C. Carlson, L. Schaefer, L. Kightlinger, S. Seys, P. S. Mead, and P. Kalluri. 2002. Multistate outbreak of Escherichia coli O157:H7 infections associated with eating ground beef-United States, June-July 2002. J. Am. Med. Assoc. 288:690-691.
6. U.S. Department of Agriculture, Food Safety and Inspection Service. 1996. Pathogen reduction; hazard analysis and critical control point (HACCP) systems; final rule. Fed. Regist. 61:38806-38989.
7. U.S. Department of Agriculture, Food Safety and Inspection Service. 1999. FSIS policy on non-intact raw beef products contaminated with E. coli O157:H7. Available at: http://www.fsis.usda.gov/OA/background/O157policy.htm. Accessed 11 November 2005.
8. U.S. Department of Agriculture, Food Safety and Inspection Service. 2003. Illinois firm recalls beef products for possible E. coli O157: H7. Available at: http://www.fsis.usda.gov/recalls/prelease/pr028-2003. htm. Accessed 11 November 2005.
9. U.S. Department of Agriculture, Food Safety and Inspection Service. 2005. Microbiological results of raw ground beef products analyzed for Escherichia coli O157:H7. Available at: http://www.fsis.usda. gov/Science/ 2005_EColi_Positive_Results/index.asp. Accessed 16 August 2005.
10. Warren, W. 2002. Characterization of E. coli O157:H7 on subprimal beef cuts prior to mechanical tenderization. National Cattlemen's Beef Association Project Summary. Available at: http://www.beef. org/uDocs/E. %20coli%20Mech%20Tenderization_Warren_6_6_03. pdf. Accessed 8 August 2005.