Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella
The objective of this study was to identify critical parameters of application for selected harvest and fabrication intervention strategies used to control Escherichia coli O157:H7 and Salmonella. Paired, boneless, beef strip loin (n=120, IMPS 180) were selected at a commercial cow harvest facility,...
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| Format: | Others |
| Language: | en |
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2013
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| Online Access: | http://hdl.handle.net/1969.1/149604 |