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K. Jericho ; G. Kozub ; J. Bradley ; AL Et | 1996Methods were described, and are offered to inspection agencies, to verify the microbiological adequacy of the processes of dressing, chilling and fabricating beef carcasses. The isolation rate of specific pathogens from the fabrication floor was[...]
article/chapitre/communication
article/chapitre/communication
K. Jericho ; G. O'laney ; G. Kozub | 1998To enhance food safety and keeping quality, beef carcasses are cooled immediately after leaving the slaughter floor. Within hazard analysis and critical control point (HACCP) systems, this cooling process needs to be monitored by the industry an[...]
article/chapitre/communication
K. Jericho ; G. Kozub ; V. Gannon ; AL Et | 1997Methods are described which were used to verify the microbiological adequacy of the processes of production and chilling of carcasses at a high-line-speed abattoir. Ten excision samples (5 by 5 by 0.2 cm) were taken from each of 16 to 20 carcass[...]
