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0). However, evidence for such cross- (Ikeda et al. 2003). An additional concern is tolerance in situ is still lacking. that organic acid treatments may alter the Given that several Salmonella strains natural flora of the beef carcass, thereby implicated in foodborne outbreaks have been reducing the competitive effect of the back- identified as resistant to multiple antibiotics , ground flora against enteric pathogens, or the hypothesis that such strains are also resis- allowing proliferation of acid tolerant organ- tant to antimicrobial interventions in beef isms, such as lactic acid bacteria or yeasts processing has been tested. Bacon et al. and molds, and thus, altering the spoilage (2002c) performed a survey for antibiotic association in fresh meat (Ikeda et al. 2003; resistant Salm...

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