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Meat / Escherichia coli / Enterobacteria / Gram-negative bacteria / Escherichia coli O157:H7 / Raw meat / Antimicrobial / Beef / Organic acid / Bacteria / Microbiology / Biology


Document Date: 2015-02-24 12:42:23

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Currency

USD / /

Facility

Animal Science Texas A&M University College Station / /

IndustryTerm

subsequent processing / pulsedpower electricity / pulsed-power electricity treatments / poultry product / retail beef total / raw meat products / pulsed-power electricity / percent solution / edible product / percent lactic acid solution / retail beef cuts / aqueous solution / meat products / formed meat food products / /

MedicalCondition

cuts / /

Organization

USDA’s Food Safety / Texas
A&M
University / Cattlemen’s Beef Board / National Cattlemen’s Beef Association / Food Safety Department of Animal Science Texas A&M University College Station / Kerri B. Harris Center / /

Person

Dawna Winkler / /

/

Position

King / /

Product

acetic acid / sodium chloride / /

ProvinceOrState

Texas / Wisconsin / /

Technology

Hot water treatment / /

SocialTag