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Health / Food safety / Escherichia coli / Raw meat / Escherichia coli O157:H7 / Enterobacteria / Critical control point / Beef mince / Beef / Food and drink / Meat / Bacteria


Using Predictive Microbiology to Evaluate Risk and Reduce Economic Losses Associated with Raw Meats and Poultry Exposed to Temperature Abuse CW3 Greg M. Burnham, VC, USA Steven C. Ingham, PhD
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Document Date: 2007-10-05 16:15:56

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File Size: 2,93 MB

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City

Natick / Norwich / /

Country

South Africa / Turkey / United States / United Kingdom / /

Facility

Engineering Center / Institute of Food Research / plant B / plant A / State University of New Jersey / Fort Sam Houston / University of Wisconsin / /

IndustryTerm

food safety regulations / decision making tool / decision-making tool / retail / food safety tests / improper transportation/storage practices / inoculated and temperature-abused poultry products / hazardous food / ground beef processors / poultry processors / food / poultry product / local wholesale distributor / local retail store / poultry products / poor transportation / predictive tool / /

Organization

United States Department of Agriculture / Raw Meats †Colony Forming Unit / Rutgers / Food and Drug Administration / †Colony Forming Unit / Dept of Agriculture / USDA / Army / United States Army / US Army Veterinary Service / Food Safety / US Army Medical Command / Department of Defense / University of Wisconsin / /

Person

Barbara H. Ingham / Greg M. Burnham / John P. Norback / Melody A. Fanslau / Steven C. Ingham / Donald W. Schaffner / /

Position

Executive Agent / RT / Professor / logger / PM / Sofos JN / representative / Assistant / /

Product

sodium chloride / /

ProvinceOrState

New Jersey / Wisconsin / New Brunswick / South Carolina / Massachusetts / /

Technology

ground beef processors / http / poultry processors / /

URL

http /

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