The Bacteria in Beef That ‘Don’t Behave’
June 27, 2012
IFT live-“With 0157, we’ve had years and years of testing. We haven’t had those years of experience in the lab with these,” said food safety and public health professor Mindy Brashears of Texas Tech University.
Beef producers have become quite successful at detecting and preventing contamination of E. coli 0157:h7 in their raw beef products—that’s thanks to years of experience after the Shiga toxin-producing bacterial strain (STEC) was first declared as an adulterant in raw beef in 1994.
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“With 0157, we’ve had years and years of testing. We haven’t had those years of experience in the lab with these,” said food safety and public health professor Mindy Brashears of Texas Tech University.