Setting control limits for Escherichia coli counts in samples collected routinely from pig or beef carcasses

Journal of Food Protection

Volumn 69, Issue 12, 2006, Pages 2837-2842

  Gill, C O ^a   Jones, T H ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; SUS SCROFA;

EID: 33845637298     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.12.2837     Document Type: Article

References (11)

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3. Gill, C. O., and T. Jones. 2000. Microbiological sampling of carcasses by excision or swabbing. J. Food Prot. 63:167-173.
4. Gill, C. O., and C. Landers. 2003. Microbiological effects of carcass decontaminating treatments at four beef packing plants. Meat Sd. 65:1005-1011.
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8. Sofos, J. N., S. L. Kochevar, J. O. Regan, and G. C. Smith. 1999. Extent of beef carcass contamination with Escherichia coli and probabilities of passing U.S. regulatory criteria. J. Food Prot. 62:234-238.
9. Stephens, K. S. 1995. How to perform continuous sampling, 2nd ed. American Society for Quality Control, Milwaukee, Wis.
10. Thippareddi, H., E. A. E. Boyle, and D. E. Burson. 2005. Monitoring, validating and verifying the effectiveness of HACCP systems, p. 731-766. In J. N. Sofos (ed.), Improving the safety of fresh meat. Woodhead Publishing, Cambridge.
11. U.S. Department of Agriculture. 1996. Pathogen reduction; hazard analysis and critical control point (HACCP) system; final rule. Fed. Regist. 61:38805-38989.