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National Agricultural Library
U.S. Department of Agriculture
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  4. MICROBIOLOGICAL SAFETY OF NEEDLE-TENDERIZED BEEF STEAKS, COOKED AND UNCOOKED, SURFACE INOCULATED WITH ESCHERICHIA COLI O0157:H7

MICROBIOLOGICAL SAFETY OF NEEDLE-TENDERIZED BEEF STEAKS, COOKED AND UNCOOKED, SURFACE INOCULATED WITH ESCHERICHIA COLI O0157:H7

Objective

Assess the potential translocation of E. coli O157:H7 in subprimal cuts following mechanical needle-tenderization; and Evaluate if the potential pathogenic risk is inhibited at certain cooking temperatures and with particular steak cut thickness.

Investigators
Luchansky, John
Institution
USDA - Agricultural Research Service
Start date
2003
End date
2004
Funding Source
Agricultural Research Service
Project number
1935-42000-037-09T
Accession number
407839
Categories
Escherichia coli
Food Preparation and Handling
Commodities
Meat, Poultry, Game
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