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  • Author or Editor: James Sheridan x
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This chapter reviews established and emerging factors influencing the prevalence of Salmonella and E. coli O157:H7 in beef rumen, faeces and carcasses. It presents and discusses information on the influence of seasonality, dressing procedures, sampling protocols and analytical procedures in the transfer, presence and detection of these organisms on carcasses moving through the slaughter/dressing processes, and considers the validity of using chilling as a reliable mechanism for reducing pathogen numbers on carcasses.

In: Safety assurance during food processing
In: Risk management strategies: monitoring and surveillance