Escherichia Coli Prevention
Study findings from K.M. Crowley et al provide new insights into Escherichia coli prevention
Published in TB and Outbreaks Week, November 3rd, 2009
A new study, 'Changes in Escherichia coli O157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures,' is now available. In this recently published study, investigators in Dublin, Ireland conducted a study "To investigate changes in Escherichia coli O157:H7 numbers on excised beef carcass surfaces over 72 h at different temperatures. Excised lean meat, fascia and fat were inoculated with E. coli O157:H7 and held in an environmental chamber for 72 h, at air speed 0.5 m s(-1), relative humidity (RH) 90%, and temperatures 4, 8 and 12 degrees C."
"On lean, pathogen counts increased significantly at 12 degrees C. On...
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