Changes in Escherichia coli O157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures

Journal of Applied Microbiology

Volumn 107, Issue 5, 2009, Pages 1542-1550

  Crowley, K M ^a   Prendergast, D M ^a   McDowell, D A ^b   Sheridan, J J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Beef; Carcass; Escherichia coli O157:H7; Fascia; Fat; Lean; Survival

Indexed keywords

BEEF; ESCHERICHIA COLI; PATHOGENS; SURFACE WATERS;

% REDUCTIONS; AIR SPEED; CARCASS; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FASCIA; LEAN; LEAN MEATS; SURFACE PH; SURVIVAL;

SUBSTRATES;

FAT;

COLIFORM BACTERIUM; FOOD PROCESSING; MEAT; PATHOGEN; RELATIVE HUMIDITY; SUBSTRATE; SURVIVAL; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL COUNT; BACTERIUM CONTAMINATION; BEEF; ESCHERICHIA COLI O157; FASCIA; FOOD SAFETY; HUMIDITY; MEAT; NONHUMAN; TEMPERATURE;

ESCHERICHIA COLI;

EID: 70349954940     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04340.x     Document Type: Article

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