Mechanically tenderized beef (MTB) products are non-intact beef products that have been
tenderized using blades, needles, or other mechanical processes to improve consumer …

Proper cooking of non-intact beefsteaks (NIBS) products is of increasing concern due to the
possible survival of foodborne pathogens potentially transferred from the surface to the …

Integrated quantitative descriptions of the transmission of β-lactam-resistant Escherichia coli
(BR-EC) from commercial beef products to consumers are not available. Here, a quantitative …

In late 2012, a total of 18 cases of foodborne illness caused by Escherichia coli O157 were
reported as part of a Canadian outbreak related to contaminated beef. During the food safety …

Beef steaks between 1 cm and 3 cm-thick were inoculated with Escherichia coli O157: H7
and/or temperature histories were collected at steak centres, at points initially below the …

The US meat industry actively seeks antimicrobials to eliminate Shiga toxin-producing
Escherichia coli (STEC) in non-intact products. To facilitate this, the anterior end (10.2 cm) of …

Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with
Escherichia coli O157: H7 at 5.9±0.3 log CFU per site. Temperatures at steak centers were …

We evaluated the effect of commercial times and temperatures for searing, cooking, and
holding on the destruction of Escherichia coli O157: H7 (ECOH) within mechanically …

Inactivation of Escherichia coli O157: H7 in beef roasts cooked under selected cooking
conditions was evaluated. Eye of round roasts were each inoculated at five sites in the …

This chapter discusses the development and applicability of the explosive‐based shock
wave generating approach. It reviews the new information available that provides a greater …