Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.

Abstract

After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Department of Agriculture, Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard… (More)

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@article{Echeverry2009ValidationOI, title={Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.}, author={Alejandro Munera Echeverry and Jessica C. Brooks and Markus F Miller and Jesse A Collins and Guy H. Loneragan and Mindy M. Brashears}, journal={Journal of food protection}, year={2009}, volume={72 8}, pages={1616-23} }