Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization

Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization

The US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as &#8220;non-intact&#8222; and a food safety concern because of the potential for translocation of surface <i>Escherichia coli</i> O157:H7 into the interior of the...

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Bibliographic Details
Main Authors: Peter M. Muriana, Jackie Eager, Brent Wellings, Brad Morgan, Jacob Nelson, Kalpana Kushwaha
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Foods
Subjects:
<i>E. coli</i> O157:H7
non-intact beef
mechanical tenderization
blade tenderization
antimicrobial interventions
translocation
Online Access:https://www.mdpi.com/2304-8158/8/2/80

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