Skip to main content
SpringerLink
Log in

Fate of Escherichia coli O157:H7 in Meat

  • Chapter
  • First Online:
Safety of Meat and Processed Meat

Part of the book series: Food Microbiology and Food Safety ((FMFS))

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Aberle, E., Forrest, J., Gerrard, D., & Mills, E. (1975). Principles of meat science: Enhanced with color plates (4th ed.). Dubuque, Iowa: Kendall/Hunt Publishing Company.

    Google Scholar 

  • Acuff, G. R. (2005). Chemical decontamination strategies for meat. In J. N. Sofos (Ed.), Improving the safety of fresh meat (pp. 350–363). Boca Raton, Florida: CRC Press.

    Google Scholar 

  • Ackers, M. L., Mahon, B. E., Leahy, E., Goode, B., Damrow, T., Hayes, P. S., et al. (1998). An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption. Journal Infectious Disease, 177, 1588–1593.

    Article  CAS  Google Scholar 

  • Al-taher, F., & Knutson, K. (2004). Overview of the FDA Juice HACCP Rule. Food Protection Trends, 24, 222–238.

    Google Scholar 

  • Anderson, M. E., Marshall, R. T., Stringer, W. C., & Naumann, H. D. (1979). Microbial growth on beef plate under extended storage after washing and sanitizing. Journal of Food Protection, 42, 398–392.

    Google Scholar 

  • Andreoli, S. P., Trachtman, H., Acheson, D. W., Siegler, R. L., & Obrig, T. G. (2002). Hemolytic uremic syndrome: epidemiology, pathophysiology, and therapy. Pediatric Nephrology, 17, 293–298.

    Article  Google Scholar 

  • Anonymous. (1993). The centers for disease control and prevention. Update: Multistate outbreak of Escherichia coli O157:H7 infections from hamburgers – Western United States, 1992–1993. Journal of the American Medical Association, 269, 2194–2196.

    Article  Google Scholar 

  • Anonymous. (1996). The centers for disease control and prevention. Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice – British Columbia, California, Colorado, and Washington, October 1996. Journal of the American Medical Association, 276, 1865.

    Article  Google Scholar 

  • Anonymous. (1997). The centers for disease control and prevention. Outbreaks of Escherichia coli O157:H7 infection associated with eating alfalfa sprouts – Michigan and Virginia, June–July 1997. Journal of the American Medical Association, 278, 809–810.

    Article  Google Scholar 

  • Anonymous. (2007). Investigation of an Escherichia coli O157:H7 outbreak associated with Dole pre-packaged spinach. Sacramento, California: California Department of Health Services, California Food Emergency Response Team.

    Google Scholar 

  • Ansay, S. E., Darling, K. A., & Kaspar, C. W. (1999). Survival of Escherichia coli O157:H7 in ground-beef patties during storage at 2, −2, 15 and then −2 degrees C, and −20 degrees C. Journal of Food Protection, 62, 1243–1247.

    CAS  Google Scholar 

  • Arthur, T. M., Barkocy-Gallagher, G. A., Rivera-Betancourt, M., & Koohmaraie, M. (2002, October). Prevalence and characterization of non-O157 shiga toxin production Escherichia coli on carcasses in commercial beef cattle processing plants. Applied and Environmental Microbiology, 68, 4847–4852.

    Article  CAS  Google Scholar 

  • Associated Press. (2007). Topps Meat to close down after meat recall. MSNBC. Accessed May 18, 2008, from http://www.msnbc.msn.com/id/21149977/

  • Beef Industry Food Safety Council. (2008). Best practices. Accessed May 15, 2008, Dallas, Texas http://www.bifsco.org/BestPractices.aspx

  • Bell, B. P. (1998). E. coli. Una Aproximación práctica al microorganismo y su control en los alimentos. Editorial Acribia, S. A., Zaragoza, España.

    Google Scholar 

  • Bell, B. P., Goldoft, M., Griffin, P. M., Davis, M. A., Gordon, D. C., Tarr, P. I., et al. (1994). A multistate outbreak of Escherichia coli O157:H7-associated bloody diarrhea and hemolytic uremic syndrome from hamburgers. The Washington experience. Journal of the American Medical Association, 272, 1349–1353.

    Article  CAS  Google Scholar 

  • Bell, R. G. (1997). Distribution and sources of microbial contamination on beef carcasses. Journal of Applied Microbiology, 82, 292–300.

    Article  CAS  Google Scholar 

  • Besser, R. E., Lett, S. M., Weber, J. T., Doyle, M. P., Barrett, T. J., Wells, J. G., et al. (1993). An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. Journal of the American Medical Association, 269, 2217–2220.

    Article  CAS  Google Scholar 

  • Bonardi, S., Maggi, E., Pizzin, G., Morabito, S., & Caprioli, A. (2001). Faecal carriage of Verocytotoxin-producing Escherichia coli O157:H7 and carcass contamination in cattle at slaughter in northern Italy. International Journal of Food Microbiology, 66, 47–53.

    Article  CAS  Google Scholar 

  • Brandt, J. R., Fouser, L. S., Watkins, S. L., Zelikovic, I., Tarr, P. I., Nazar-Stewart, V., et al. (1994). Escherichia coli O157:H7-associated hemolytic-uremic syndrome after ingestion of contaminated hamburgers. Journal Pediatrics, 125, 519–526.

    Article  CAS  Google Scholar 

  • Buzby, J. N., Roberts, T., Lin, J., & MacDonald, J. M. (1996). Bacterial foodborne disease: Medical costs and productivity losses. Washington, DC: Food and Consumer Economics Division, Economic Research Service, U.S. Department of Agriculture.

    Google Scholar 

  • Castillo, A., Lucia, L. M., Goodson, K. J., Savell, J. W., & Acuff, G. R. (1998). Use of hot water for beef carcass decontamination. Journal of Food Protection, 61, 19–25.

    CAS  Google Scholar 

  • Castillo, A., Lucia, L. M., Kemp, G. K., & Acuff, G. R. (1999). Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite. Journal of Food Protection, 62, 580–584.

    CAS  Google Scholar 

  • Castillo, A., Lucia, L. M., Roberson, D. B., Stevenson, T. H., Mercado, I., & Acuff, G. R. (2001). Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. Journal of Food Protection, 64, 58–62.

    CAS  Google Scholar 

  • Clayton, D. A., Griffith, C. J., Price, P., & Peters, A. C. (2002). Food handlers’ beliefs and self-reported practices. International Journal of Environmental Health Research, 12, 25–39.

    Article  Google Scholar 

  • Co, G. (1979). A review: Intrinsic bacteria in meat. Journal Applied Bacteriological, 47, 367–378.

    Google Scholar 

  • Cody, S. H., Glynn, M. K., Farrar, J. A., Cairns, K. L., Griffin, P. M., Kobayashi, J., et al. (1999). An outbreak of Escherichia coli O157:H7 infection from unpasteurized commercial apple juice. Annals of Internal Medicine, 130, 202–209.

    CAS  Google Scholar 

  • Dawson, P., Han, I., Cox, M., Black, C., & Simmons, L. (2007). Residence time and food contact time effects on transfer of Salmonella Typhimurium from tile, wood and carpet: Testing the five-second rule. Journal of Applied Microbiology, 102, 945–953.

    CAS  Google Scholar 

  • Dormedy, E. S., Brashears, M. M., Cutter, C. N., & Burson, D. E. (2000). Validation of acid washes as critical control points in hazard analysis and critical control point systems. Journal of Food Protection, 63, 1676–1680.

    CAS  Google Scholar 

  • Doyle, M. P., Meng, J., & Zhao, S. (1997). Escherichia coli O157:H7. In M. P. Doyle, L. R. Beauchat, & T. J. Montville (Ed.), Food microbiology – Fundamentals and frontiers (pp. 171–191). Washinton, DC: ASM Press.

    Google Scholar 

  • Echeverry, A. (2007). Development and validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in needle tenderized and injected beef (Usda Choice Strip Loins – Longissimus Lumborum) under two simulated industrial conditions (Doctoral dissertation, Texas Tech University, Department of Animal and Food Sciences, 2007).

    Google Scholar 

  • Echeverry, A., Brooks, J. C., Miller, M. F., Collins, J. A., & Brashears, M. M. (2008a, June 22–25). Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in beef subjected to mechanical tenderization in a simulated packer setting. Presented at the 61st Reciprocal Meat Conference at the University of Florida, Gainesville, Florida.

    Google Scholar 

  • Echeverry, A., Brooks, J. C., Miller, M. F., Collins, J. A., Brashears, M. M., Laury, A., et al. (2008b, May 26–28). Intervenciones para controlar Escherichia coli O157:H7 y Salmonella Typhimurium DT104 en carne inyectada con salmuera en locales de venta al menudeo. Presented at the 1st Latin American Symposium on Food Safety, IAFP, Campinas, Brazil; http://echeverryalejandro.googlepages.com/publications2

  • Elder, R., Keen, J., Siragusa, G., Barkocy-Gallagher, G., Koohmaraie, M., & Laegreid, W. (2000). Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing. Proceedings of the National Academy of Sciences of the United States of America, 97, 2999–3003.

    Article  CAS  Google Scholar 

  • Elliott, E. J., & Robins-Brown, R. M. (1993). Hemolytic-uremic syndrome. Current Problems in Pediatrics, 23(1), 1633.

    Google Scholar 

  • Food Safety and Inspection Services. (2002). E.coli O157:H7 contamination of beef products. Federal Register,Docket No. 00-022 N 67(194) 62325–62334.

    Google Scholar 

  • Food Safety and Inspection Services. (2007a). Multistate Outbreak of E. coli O157 infections linked to Topp's brand ground beef patties. http://www.cdc.gov/ecoli/2007/october/100207.html

  • Food Safety and Inspection Services. (2007b). Pennsylvania firm recalls ground beef products due to possible E. coli O157:H7 contamination. Recall release. http://www.fsis.usda.gov/PDF/Recall_051-2007_Release.pdf

  • Food Safety and Inspection Services. (2008). http://www.fsis.usda.gov/Fsis_Recalls/Recall_Case_Archive/index.asp

  • Fratamico, P. M., Smith, J. L., & Buchanan, R. L. (2002). Escherichia coli. In D. O. Cliver & H. P. Riemann (Eds.), Foodborne Diseases (pp. 79–101). San Diego, California: Academic Press.

    Google Scholar 

  • Gill, C. O., & McGinnis, J. C. (2004). Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores. International Journal of Food Microbiology, 95, 95–102.

    Article  CAS  Google Scholar 

  • Gill, C. O., & McGinnis, J. C. (2005a). Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beef. Journal of Food Protection, 68, 796–800.

    CAS  Google Scholar 

  • Gill, C. O., McGinnis, J. C., & Badoni, M. (1996). Use of total or Escherichia coli counts to assess the hygiene characteristics of a beef carcass dressing process. International Journal of Food Microbiology, 31, 181–196.

    Article  CAS  Google Scholar 

  • Gill, C. O., McGinnis, L. C., & Bryant, J. (1998). Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants. International Journal of Food Microbiology, 42, 175–184.

    Article  CAS  Google Scholar 

  • Gill, C. O., McGinnis, C. J., Houde, A., Lamoureux, L., & Leblanc, D. (2005b). Microbiological conditions of moisture-enhanced pork before and after cooking. Food Microbiology, 22, 321–327.

    Article  Google Scholar 

  • Gill, C. O., McGinnis, J. C., Rahn, K., Young, D., Lee, N., & Barbut, S. (2005c). Microbiological condition of beef mechanically tenderized at a packing plant. Meat Science, 69, 811–816.

    Article  Google Scholar 

  • Gill, C. O., & Penney, N. (1979). Survival of bacteria in carcasses. Applied Environmental Microbiology, 37, 667–669.

    CAS  Google Scholar 

  • Gill, C. O., Uttaro, B., Badoni, M., & Zawadski, S. (2008). Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizing. Meat Science 79(1), 181–187.

    Google Scholar 

  • Greer, G. G., Nattress, F., Dilts, B., & Baker, L. (2004). Bacterial contamination of recirculating brine used in the commercial production of moisture-enhanced pork. Journal of Food Protection, 67, 185–188.

    Google Scholar 

  • Hajmeer, M. N., Marsden, J. L., Fung, D.,& Kemp, V. (2004). Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets. Meat Science, 68, 277–283.

    Article  CAS  Google Scholar 

  • Hammond, R. M., Brooks, R. G., Schlottmann, J., Johnson, D., & Johnson, R. J. (2005). Assessing the effectiveness of food worker training in Florida: Opportunities and challenges. Journal of Environmental Health, 68(3), 19–24, 32

    Google Scholar 

  • Hara-Kudo, Y., Ikedo, M., Kodaka, H., Nakagawa, H., Goto, K., Masuda, T., et al. (2000). Selective enrichment with a resuscitation step for isolation of freeze-injured Escherichia coli O157:H7 from foods. Applied Environmental Microbiology, 66, 2866–2872.

    Article  CAS  Google Scholar 

  • Harris, D. D., Brashears, M. M., Brooks, J. C., & Miller, M. F. (2005). Application of antimicrobial treatments in a commercial simulation to reduce Escherichia coli O157:H7 and Salmonella spp. in beef trim and ground beef. 51st International Congress of Meat Science and Technology (pp. 1294–1299), Baltimore, Maryland.

    Google Scholar 

  • Harris, K., Miller, M. F., Loneragan, G. H., & Brashears, M. M. (2006). Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella Typhimurium in beef trim and ground beef in a simulated processing environment. Journal of Food Protection, 69, 1802–1807.

    CAS  Google Scholar 

  • Heller, C. E., Scanga, J. A., Sofos, J. N., Belk, K. E., Warren-Serna, W., Bellinger, G. R., et al. (2007). Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement. Journal of Food Protection, 70, 1174–1180.

    CAS  Google Scholar 

  • Heuvelink, A. E., Roessink, G. L., Bosboom, K., & de Boer, E. (2001). Zero-tolerance for faecal contamination of carcasses as a tool in the control of O157 VTEC infections. International Journal of Food Microbiology, 66, 13–20.

    Article  CAS  Google Scholar 

  • Hilbourn, E. D., Mermin, J. H., Mshar, P. A., Hadler, J. L., Voetsch, A., Wojtkunski, C., et al. (1999). A multistate outbreak of Escherichia coli O157:H7 infections associated with consumption of mesclun lettuce. Archives of Internal Medicine, 159, 1758–1764.

    Article  CAS  Google Scholar 

  • Hollingsworth, J., & Kaplan, B. (1997). Zero tolerance for visible feces helps FSIS fight foodborne pathogens. Journal of American Veterinary Medicine Association, 211(5), 534–535.

    CAS  Google Scholar 

  • Ingham, S., Wadhera, R., Chu, C., & DeVita, M. (2006). Survival of Streptococcus pyogenes on foods and food contact surfaces. Journal of Food Protection, 69(5), 159–1163.

    Google Scholar 

  • Jay, M. T., Garrett, V., Mohle-Boetani, J. C., Barros, M., Farrar, J. A., Rios, R., et al. (2004). A multistate outbreak of Escherichia coli O157:H7 infection linked to consumption of beef tacos at a fast-food restaurant chain. Clinical Infectious Disease, 39, 1–7.

    Article  Google Scholar 

  • Johnston, R. W. (1978). Some current aspects of the community nutrition institute’s petition concerning mechanical tenderization and packing of meat. Proceeds of meat industry reciprocal conference (pp. 137–140).

    Google Scholar 

  • Juneja, V. K., & Marmer, V. (1999). Lethality of heat to Escherichia coli O157:H7: D- and z-value determinations in turkey, lamb and pork. Food Research International, 32, 23–28.

    Article  Google Scholar 

  • Keeton, J. T., & Eddy, S. M. (2004). Chemical methods for decontamination of meat and poultry. In R. C. Beier, et al. (Eds.), Preharvest and postharvest food safety – Contemporary issues and future directions (pp. 319–336). Ames, Iowa: Blackwell Publishing and the Institute of Food Technologist.

    Google Scholar 

  • Koohmaraie, M., Arthur, T. M., Bosilevac, J. M., Guerini, M., Shackelford, S. D., & Wheeler, T.L. (2005). Post-harvest interventions to reduce/eliminate pathogens in beef. Meat Science, 71, 79–91.

    Article  CAS  Google Scholar 

  • Laine, E. S., Scheftel, J. M., Boxrud, D. J., Vought, K. J., Danila, R. N., Elfering, K. M., et al. (2005). Outbreak of Escherichia coli O157:H7 infections associated with nonintact blade-tenderized frozen steaks sold by door-to-door vendors. Journal of Food Protection, 68, 1198–1202.

    Google Scholar 

  • Law, D. (2000). Virulence factors of Escherichia coli O157 and other Shiga toxin-producing E. coli. Journal of Applied Microbiology, 88, 729–745.

    Article  CAS  Google Scholar 

  • Lawrie, A. (1998). Lawrie's meat science. Lancester, Pennsylvania: Technomic Publishing Company.

    Google Scholar 

  • Lonergan, E. (2005, Spring). Lecture notes: Influence of conversion off muscle to meat on drip loss. Advanced fresh meats course. Ames, Iowa: Iowa State University.

    Google Scholar 

  • Madden, R., Espie, W., Moran, L., McBride, J., & Scates, P. (2001). Occurrence of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter spp. on beef carcasses in northern Ireland. Meat Science, 58, 343–346.

    Article  Google Scholar 

  • McClure, P. J., & Halls, S. (2000). Survival of Escherichia coli in foods. Proceeding of the Society for Applied Microbiology, 29, 61S–70S.

    Google Scholar 

  • Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S., Shapiro, C., et al. (1999). Food-related illness and death in the United States. Emerging Infecioust Disease, 5, 607–625.

    Article  CAS  Google Scholar 

  • Michino, H., Araki, K., Minami, S., Takaya, S., Sakai, N., Miyazaki, M., et al. (1999). Massive outbreak of Escherichia coli O157:H7 infection in school children in Sakai City, Japan, associated with consumption of white radish sprouts. American Journal of Epidemiology, 150, 787–796.

    CAS  Google Scholar 

  • Moore, C., Sheldon, B. W., & Jaykus, L. (2003). Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce. Journal of Food Protection, 66(12), 2231–2236.

    Google Scholar 

  • Oliveira, K., Oliveira, T., Teixeira, P., Azeredo, J., Henriques, M., & Oliveira, R. (2006). Comparison of the adhesion ability of different Salmonella enteritidis serotypes to materials used in kitchens. Journal of Food Protection, 69(10), 2352–2356.

    Google Scholar 

  • Paton, J. C., & Paton, A. W. (1998). Pathogenesis and diagnosis of Shiga toxin-producing Escherichia coli. Clinical Microbiology Review, 11, 450–479.

    CAS  Google Scholar 

  • Peacock, E., Jacob, V. W., & Fallone, S. M. (2001). Escherichia coli O157:H7: Etiology, clinical features, complications, and treatment. Nephrology Nursing Journal, 28, 547–550, 553–555; quiz 556–557.

    Google Scholar 

  • Pflug, I. F., & Holcomb, R. G. (1977). Principles of thermal destruction of microorganisms. In S. S. Block (Ed.), Disinfection, sterilization and preservation (pp. 933–944). Philadelphia: Lea and Febiger.

    Google Scholar 

  • Phebus, R. K., H. Thipareddi, S. Sporing, J. L. Marsden, and C. L. Kastner (2000). E. coli 0157:H7risk assessment For blade-tenderized beef steaks. Cattlemen’s Day 2000. Report of Progress 850, pp. 117–118. Kansas State University, Manhattan, KS.

    Google Scholar 

  • Phebus, R. K., Nutsch, A. L., Schafer, D. E., Wilson, R. C., Riemann, M. J., Leising, J. D., et al. (1997). Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection, 60, 476–484.

    Google Scholar 

  • Riley, M., & Saier, M. (2007). Encyclopedia of Escherichia coli K-12 genes and metabolism. The Institute for Genomic Research, University of California at San Diego, and the National Autonomous University of Mexico: SRI International, Marine Biological Laboratory, DoubleTwist Inc.

    Google Scholar 

  • Rodríguez, A., & McLandsborough, L. A. (2001). Evaluation of the transfer of Listeria monocytogenes from stainless steel and high-density polyethylene to Bologna and American cheese. Journal of Food Protection, 70(3), 600–606.

    Google Scholar 

  • Rose, S., Belk, K. E., Sofos, J. N., Scanga, J. A., Tatum, J. D., & Hossner, K. L. (2004). An evaluation of lactic acid treatment of fresh beef trimmings on microbiological, chemical, and sensory properties – 2004 Departmental Research Reports. Colorado: Colorado State University, Animal Sciences Fort Collins.

    Google Scholar 

  • Samelis, J. (2005). Meat decontamination and pathogen stress adaptation. In J. N. Sofos (Ed.), Improving the safety of fresh meat (pp. 562–591). Boca Raton, FL: CRC Press LLC.

    Google Scholar 

  • Sivapalasingam, S., Friedman, C. R., Cohen, L., & Tauxe, R.V. (2004). Fresh produce: A growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997. Journal of Food Protection, 67, 2342–2353.

    Google Scholar 

  • Snijders, J. M., Van Logtestijn, J. G., Mossel, D. A., & Smulders, F. J. (1985). Lactic acid as a decontaminant in slaughter and processing procedures. Veterinary Quarterly, 7, 277–282.

    CAS  Google Scholar 

  • Sporing, S. B. 1999. E. coli 0157:H7 Risk assessment for production and cooking of blade tenderized beef steaks. Master Thesis. Kansas State University, Manhattan, Kansas.

    Google Scholar 

  • Stumbo, C. R. (1973). Thermobacteriology and food processing. New York: Academic Press, Inc.

    Google Scholar 

  • Su, C., & Brandt, L. J. (1995). Escherichia coli O157:H7 infection in humans. Annual of Internal Medicine, 123, 698–714.

    CAS  Google Scholar 

  • Todd, E. (2004). Microbiological safety standards and public health goals to reduce foodborne disease. Meat Science, 66, 33–43.

    Article  Google Scholar 

  • Tuttle, J., Gomez, T., Doyle, M. P., Wells, J. G., Zhao, T., Tauxe, R. V., et al. (1999). Lessons from a large outbreak of Escherichia coli O157:H7 infections: Insights into the infectious dose and method of widespread contamination of hamburger patties. Epidemiological Infection, 122, 185–192.

    Article  CAS  Google Scholar 

  • USDA-FSIS. (1996). Use of knife trimming and vacuuming of beef carcasses with hot water or steam; Other beef carcass interventions. Directive #6350.1. Washington, DC: Department of Agriculture.

    Google Scholar 

  • Wells, J. G., Davis, B. R., Wachsmuth, I. K., Riley, L. W., Remis, R. S., Sokolow, R., et al. (1983). Laboratory investigation of hemorrhagic colitis outbreaks associated with a rare Escherichia coli serotype. Journal of Clinical Microbiology, 18, 512–520.

    CAS  Google Scholar 

  • Wojciechowski, J., Szczepaniak, B., Morawiak, E., & Piosik, L. (1976). Determination of relationship between heating value and the thermal resistance of microorganisms in canned meat. Nahrung, 20, 883–887.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Animal and Food Science Department, Texas Tech University, Lubbock, 79409, TX, USA

    Angela Laury, Alejandro Echeverry & Mindy Brashears

Authors
  1. Angela Laury
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Alejandro Echeverry
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mindy Brashears
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Angela Laury .

Editor information

Editors and Affiliations

    Rights and permissions

    Reprints and permissions

    Copyright information

    © 2009 Springer Science+Business Media, LLC

    About this chapter

    Cite this chapter

    Laury, A., Echeverry, A., Brashears, M. (2009). Fate of Escherichia coli O157:H7 in Meat. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_2

    Download citation

    Publish with us

    Policies and ethics

    Search

    Navigation