1. Ground beef;Acuff,1999
2. History of trichinellosis outbreaks linked to horse-meat consumption;Ancelle;Eurosurveillance,1998
3. Hot-boning and warm-boning. Procedures associated with program approval and criteria to be applied to hot and warm boned meat;Aqis,2001
4. 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
5. Beef decontamination technologies;Belk,2001