Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces
文摘
Transfer rate of pathogens., from meat to different surfaces. Salmonella and E. coli were transferred in higher rates than L. monocytogenes onto different surfaces. Among the surfaces, the pathogen rate found to be higher in wood compared to Stainless steel and plastic surfaces.