Stoltenberg, S.K.; Getty, K.J.K.; Thippareddi, H.; Phebus, R.K.; Loughin, T.M.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)
USDA/FSIS guidelines require sausage
manufacturers to validate their processes to
assure that they can achieve a five-log
(99.999%) reduction of E. coli O157:H7.
Some small meat processors use encapsulated
acids instead ...