A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

@inproceedings{Eisel1997ASO,
  title={A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant},
  author={W. G Eisel and Richard Howard Linton and Peter M Muriana},
  year={1997}
}
Abstract A microbial survey was performed for a midwestern red meat processing plant that produces retail cuts and ground beef. Samples were obtained from incoming ingredients, beef during processing, finished product, food contact and environmental surfaces, and the air. Aerobic plate count (APC), coliform count (CC), and Escherichia coli count (ECC) were determined for each sample. Product samples (25 g) were taken from beef carcasses, boxed beef, and ground beef. Swab samples (10 cm 2 ) were… CONTINUE READING

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