Method for Sampling Beef Carcasses
Author:
Affiliation:
1. Research Centre, Canada Packers Limited, Toronto, M6N 1K4, Canada
2. Accurate Surgical Instruments, Toronto, M5V 1Y9, Canada
Abstract
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://journals.asm.org/doi/pdf/10.1128/aem.35.4.811-812.1978
Reference5 articles.
1. Microbiological monitoring of the food plant: methods to assess bacterial contamination of surfaces;Baldock J. D.;J. Milk Food Technol.,1974
2. The microbiology of the red meat carcass and the slaughterhouse;Ingram M.;R. Soc. Health J.,1976
3. Microbiological assessment of surfaces;Patterson J. T.;J. Food Technol.,1971
4. Nutritional regime, post slaughter conditioning temperature, and vacuum packaging effects on bacteriology of beef carcasses and retail meat cuts;Thomas J. D.;J. Food Protect.,1977
5. Method for sampling meat surfaces;Yokoya F.;Appl. Microbiol.,1975
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1. PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS;Journal of Rapid Methods and Automation in Microbiology;2006-03
2. Microbiological Quality of Chilled Beef Carcasses in Northern Ireland: A Baseline Survey;Journal of Food Protection;2001-04-01
3. Evaluation of six sampling methods for recovery of bacteria from beef carcass surfaces;Letters in Applied Microbiology;1996-01
4. Rapid methods for measurement and enumeration of microbial contamination;Quality Attributes and their Measurement in Meat, Poultry and Fish Products;1994
5. Cattle as a possible source of verocytotoxin-producingEscherichia coliO157 infections in man;Epidemiology and Infection;1993-12
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