The purpose of obtaining this knowledge is to show a direct relationship between the processing conditions of meat products and their bacterial allotment. If the sources of the meat, or meats being processed, are exposed to unsanitary conditions, then there will be a higher level of bacterial infection amongst the products. As found by McGinnis and Gill in 2004, once...
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...ntent. It would also be recommended to take samples from these same sources, and research the bacterial cultures that grow to see exactly what types of bacteria are present, and if they are in a high enough number to cause illness.
Shand RF. 2014. BIO 205: NAU Microbiology Lab Manual. Englewood (CO): Morton Publishing Company.
Gill CO, McGinnis JC. 2004. Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores. International Journal of Food Microbiology. 95(1): 95-102.
Bosilevac JM, Koohmaraie M. 2011. Prevalence and Characterization of Non-O157 Shiga Toxin-Producing Escherichia coli Isolates from Commercial Ground Beef in the United States. Applied and Environmental Microbiology. 77(6): 2103-2112.
Waters et al. 2011.Multidrug-Resistant Staphylococcus aureus in US Meat and Poultry
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