Beef Safety Research


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Comparative Effect of Heat Shock on Survival of O157:H7 and Non-O157 Shiga Toxigenic Escherichia coli and Salmonella in Lean Beef with or without Moisture-Enhancing Ingredients

Peer-reviewed research abstract from the Journal of Food Protection.

Tags: Beef Safety, E. coli, Post-Harvest, Research Brief, Salmonella, STEC

Published: 2017