Distribution of Escherichia coli O157:H7 in ground beef: Assessing the clustering intensity for an industrial-scale grinder and a low and localized initial contamination

Autor: Franck Ferré, Estelle Loukiadis, Philippe Cartier, Clemence Bieche-Terrier, Jean-Christophe Augustin, Catherine Malayrat

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2017, 250, pp.75-81. ⟨10.1016/j.ijfoodmicro.2017.03.009⟩
International Journal of Food Microbiology, Elsevier, 2017, 250, pp.75-81. 〈10.1016/j.ijfoodmicro.2017.03.009〉

Undercooked ground beef is regularly implicated in food-borne outbreaks involving pathogenic Shiga toxin-producing Escherichia coli. The dispersion of bacteria during mixing processes is of major concern for quantitative microbiological risk assessme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::141a85977cf6ada1978654513adfd9a4
https://pubmed.ncbi.nlm.nih.gov/28431274