Post-harvest interventions to reduce/eliminate pathogens in beef.

  title={Post-harvest interventions to reduce/eliminate pathogens in beef.},
  author={Mohammad Koohmaraie and Terrance M. Arthur and Joseph M. Bosilevac and Michael N Guerini and Steven D. Shackelford and Tommy L. Wheeler},
  journal={Meat science},
  volume={71 1},
In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli O157:H7 infections. Since raw beef products are the most frequently foodborne sources of these pathogens… CONTINUE READING

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