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- Schmidt, John W., et al. Show all 6 Authors
- Journal of food protection 2018 v.81 no.12 pp. 2007-2018
- DNA; Enterococcus; Escherichia coli; Salmonella enterica; acid tolerance; antibiotic resistance; antibiotics; bacteria; beef cattle; beef production; food service; genes; ground beef; metagenomics; methicillin-resistant Staphylococcus aureus; microbiome; phylogeny; production technology; quantitative polymerase chain reaction; United States
- ... U.S. ground beef with “raised without antibiotics” (RWA) label claims are perceived as harboring fewer bacteria with antimicrobial resistance (AMR) than are found in conventional (CONV) ground beef with no such label claim. A total of 370 ground beef samples from CONV (n = 191) and RWA (n = 179) production systems were collected over 13 months from three food service suppliers. The following bacte ...
- Schmidt, John W., et al. Show all 7 Authors
- Journal of food protection 2018 v.81 no.7 pp. 1126-1133
- Escherichia coli O157; Food Safety and Inspection Service; Salmonella; acid treatment; adipose tissue; application parameters; beef; beef industry; control methods; lactic acid; pH; pathogens; raw meat; United States
- ... The U.S. beef industry must provide documentation to the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) that the antimicrobial interventions implemented or any subsequent changes in the process are effective under the actual conditions that apply in its operation. The main objective of this study was to determine whether surface pH after application of diluted lacti ...