Distribution of microflora on cattle hides and its transmission to meat via direct contact
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference22 articles.
1. Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter;Arthur;Journal of Food Protection,2007
2. Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants;Arthur;Journal of Food Protection,2004
3. Pulsed-field gel electrophoresis characterization of Shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter;Avery;Journal of Food Protection,2002
4. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination;Bacon;Journal of Food Protection,2000
5. Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses;Bacon;Journal of Food Protection,2002
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