MICROBIAL CONTAMINATION | Decontamination of Fresh Meat
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2014 Elsevier Ltd. All rights reserved. When present on fresh meat products, enteric foodborne pathogens such as Shiga toxin-producing Escherichia coli and Salmonella can present significant risks to human health. These pathogenic bacteria are considered high priority for control in food safety programs implemented within the meat processing industry. To address the risk posed by these pathogens, significant research has been directed toward reducing their presence on raw meat through the implementation of various decontamination procedures, also known in the industry as antimicrobial interventions.
