Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef

Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef

Traditional kosher meat processing involves the following steps after slaughtering: soaking with water to remove blood, salting to help draw out more blood, and rinsing to remove salt. However, the impact of the salt used on foodborne pathogens and beef quality is not well understood. The objectives...

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Bibliographic Details
Main Authors:	Norasak Kalchayanand, Mohammad Koohmaraie, Tommy L. Wheeler
Format:	Article
Language:	English
Published:	Elsevier 2023-06-01
Series:	Journal of Food Protection
Subjects:	Fresh beef Kosher processing Salmonella STEC
Online Access:	http://www.sciencedirect.com/science/article/pii/S0362028X23067601

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