Date of this Version
© 2005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.
Within the last 20 years, several meat-borne pathogenic microorganisms have emerged in the United States, causing numerous outbreaks of disease and death, as well as drastic economical losses.
Guidelines in this NebGuide are suggested for controlling temperature of meat and meat products in fabrication rooms so as to prevent detrimental growth of meat-borne pathogens.