Heat resistance in Escherichia coli and its implications on ground beef cooking recommendations in Canada
Author:
Affiliation:
1. Agriculture and Agri‐Food Canada Lacombe Research and Development Centre Lacombe Alberta Canada
2. Canadian Cattlemen's Association Calgary Alberta Canada
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12769
Reference37 articles.
1. Escherichia coli O157 Prevalence and Enumeration of Aerobic Bacteria, Enterobacteriaceae, and Escherichia coli O157 at Various Steps in Commercial Beef Processing Plants†
2. Microbial Populations on Animal Hides and Beef Carcasses at Different Stages of Slaughter in Plants Employing Multiple-Sequential Interventions for Decontamination
3. Distribution and sources of microbial contamination on beef carcasses
4. Influence of cyclopropane fatty acids on heat, high pressure, acid and oxidative resistance in Escherichia coli
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