Journal or Book Title
Foodborne Pathogens and Disease
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
Mary Ann Liebert, Inc.
Campbell, Johnathan A.; Dickson, James S.; Cordray, Joseph C.; Olson, Dennis G.; Mendonca, Aubrey F.; and Prusa, Kenneth J., "Survival of Methicillin-Resistant Staphylococcus aureus During Thermal Processing of Frankfurters, Summer Sausage, and Ham" (2014). Animal Science Publications. 58.