Prevalence and Characterization of Shiga Toxin- Producing Escherichia Coli During Processing in Chinese Beef Processing Plants

In: 63rd International Congress of Meat Science and Technology
Authors:
T. Xiao College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

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P. Dong College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

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Y. Zhang College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

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L. Zhu College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

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X. Luo College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

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Type:
Chapter
Pages:
528–529
DOI:
https://doi.org/10.3920/9789086868605_234

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