A time-temperature and bacteriological survey of roast beef production at a Central Food Processing Facility was undertaken to identify and eliminate food preparation practices which had previously occasionally led to excessive numbers of Clostridium perfringens in roast beef at that facility. C. perfringens was not detected in the meat or in additives at any stage of the process, but potentially hazardous conditions which would allow its growth, if present, were identified.
Bacteriological and Temperature Survey of Ginger Beef Pot Roast Production at a Central Food Preparation Facility
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EDMUND M. POWERS, DONALD T. MUNSEY; Bacteriological and Temperature Survey of Ginger Beef Pot Roast Production at a Central Food Preparation Facility. J Food Prot 1 April 1980; 43 (4): 292–294. doi: https://doi.org/10.4315/0362-028X-43.4.292
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