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
Copyright Owner
Mary Ann Liebert, Inc.
Copyright Date
2014
Language
en
File Format
application/pdf
Recommended Citation
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.
https://lib.dr.iastate.edu/ans_pubs/58
Included in
Agriculture Commons, Food Chemistry Commons, Food Processing Commons, Meat Science Commons, Parasitology Commons
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.