Microbiological contamination of raw beef trimmings and ground beef

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

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. The microbiological examination of meat;Brown,1982

3. A representative microbial sampling method for large commercial containers of raw beef based on purge;Dorsa;Journal of Food Protection,1998

4. A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant;Eisel;Food Microbiology,1997

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.

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