Abstract
Routine examination of meats for the potential presence of pathogens is impractical, yet regular testing for selected pathogens may be necessary in certain circumstances. Difficulties in detecting low concentrations of unevenly distributed pathogens in food samples have prompted the use of ‘indicator microorganisms.’ The presence of such an organism ‘indicates’ the possibility that a pathogen may be present in a given food sample (or related sample) below the limit of detection. Controversy still exists over the degree to which the presence of various indicator organisms actually indicates the presence of enteric pathogens.
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