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Escherichia coli O157 H7 attached to beef-contact surfaces found in beef fabrication facilities may serve as a source of cross-contamination.
Notably, attachment occurred not only at a temperature representative of beef fabrication areas during non-production hours (15 °C), but also during cold storage (4 °C) temperatures, thus, rendering the design of more effective sanitation programs necessary.
Similar(58)
Whole beef chuck primals from selected carcasses were shipped to three university laboratories for subsequent retail cut fabrication, raw and cooked cut dissection, and proximate analyses.
Total fabrication.
All fabrication.
L.M. fabrication.
"A complete fabrication.
"It required no fabrication.
Their beef?
Beef barbecue.
Roast beef.
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