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Abstract
AN222, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Chris Pantaleo, presents the results of a study to determine the growth of generic E. coli and aerobic bacteria as indicators of pathogenic bacteria on beef muscle held at 50°F for eight hours. Includes references. Published by the UF Department of Animal Sciences, November 2009.
References
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Beef Industry Food Safety Council. 2003b. Best Practices for Raw Ground Beef Products. Supported by National Meat Association, Southwest Meat Association, American Meat Institute and National Cattlemen's Beef Association. Centennial, Colo. Accessed August 4, 2009. http://www.bifsco.org/CMDocs/BIFSCO/Best%20Practices/groundproducts2933.pdf
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