G05-1573 Meat and Fabrication-Room Temperatures for Food Safety

Authors

Alejandro Amezquita, University of Nebraska-Lincoln
L. Wang, University of Nebraska-Lincoln
Harshavardhan Thippareddi, University of Nebraska-LincolnFollow
Dennis E. Burson, University of Nebraska - LincolnFollow
Curtis Weller, University of Nebraska-LincolnFollow

Date of this Version

2005

Document Type

Article

Citation

© 2005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

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.