1. Microbial populations of animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination;Bacon;Journal of Food Protection,2000
2. HACCP in primary processing: red meat;Brown,2000
3. Nationwide Beef Microbiological Data Collection Program: Steers and Heifers,1994
4. Pathogen reduction: hazard analysis and critical control point system; final rule;Federal Register,1996
5. Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs;Gill,1998