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- Investigators
- Sofos, John; Smith, Gary; Scanga, John; Belk, Keith
- Funding Source
- Fndn. for Meat and Poultry Research and Education
- Start date
- 2005
- End date
- 2006
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Displaying projects 1 - 2 of 2
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Use of Warm (55C) 2.5% or 5.0% Lactic Acid for: (A) Reducing Microbial Counts on Beef Subprimal Cuts and Beef Trimmings Following Fabrication, and (B) Reducing Incidence of E. coli 0157:117 in Combo-Bins of Beef Trimmings and Inside (in the interior) -
The Role of Super-Shedders in Determining Feedlot Pen Prevalence of E. coli O157:H7 - Investigators
- Cobbold, Rowland; Besser, Thomas; Berg, Janice
- Funding Source
- Fndn. for Meat and Poultry Research and Education
- Nat'l. Cattlemen's Beef Assoc.
- Start date
- 2005
- End date
- 2006