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Substantial numbers of aerobic bacteria but few coliforms or Listeria spp. and no Escherichia coli were recovered from both swab samples and brines circulated in cleaned equipment used for injecting pork loins. After meat was processed for 30 or 60min, the numbers of aerobic bacteria in brines had increased by >1log unit, to about 4.5logcfuml −1 , but coliforms were <2 and E. coli and...
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