Document Type

Article

Publication Date

1-2014

Journal or Book Title

Foodborne Pathogens and Disease

Volume

11

Issue

1

First Page

50

Last Page

54

DOI

10.1089/fpd.2013.1571

Abstract

Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought. Although the risk of contracting an infection from handling contaminated meat products is thought to be low, very little is known about this organism from a food safety perspective. The objective of this study was to determine the survival of MRSA during thermal processing of frankfurters, summer sausage, and boneless ham. Frankfurters, summer sausage, and boneless ham were manufactured using formulations and processing procedures developed at the Iowa State University meat laboratory. Thermal processing resulted in a significant log reduction (p

Comments

This is a copy of an article published in the Foodborne Pathogens and Disease © 2014 Mary Ann Liebert, Inc.; Foodborne Pathogens and Disease is available online at: http://online.liebertpub.com.

Copyright Owner

Mary Ann Liebert, Inc.

Language

en

File Format

application/pdf

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