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Raw Beef

Raw beef has a high risk of pathogen contamination. Producing safe beef products while increasing productivity levels to deliver high quality and consistency to consumers requires the effective performance monitoring of the Hazard Analysis Critical Control Point (HACCP) system. 

Raw Beef

When it comes to raw beef trim and other meat products, time is of the essence in order to prevent losses and spoilages. Bacteria in beef products with a short shelf life present potential risks to end consumers. The value of your product is important, so don't lose time or confidence when your profitability—and consumer's safety—is at stake.

Product List

  • GENE-UP®

    Automated Pathogen Detection

    Our real-time PCR solution simplifies workflows, decreases cross-contamination risks, and gives you rapid results that speed up critical manufacturing decisions.
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  • VIDAS® KUBE™ Automated Food Pathogens Detection

    EASY AUTOMATED FOOD PATHOGEN DETECTION

    VIDAS® KUBE™’s adaptable automation helps your lab to be more productive, more accurate, and at the forefront of innovation—all-in-one simplifed platform.
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  • GENE-UP® QUANT Salmonella

    True Quantification

    GENE-UP® QUANT Salmonella brings efficiency and ease with accurate quantification of Salmonella. With no incubation or enrichment required, you get reliable results with true quantification for informed and efficient intervention decisions.
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  • GENE-UP® CAMPYLOBACTER

    GENE-UP® CAMPYLOBACTER is a real-time PCR-based solution that delivers results in under an hour and is AOAC validated for a variety of enrichment medias.

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  • TEMPO® Quality Indicator Solution

    Automated Quality Indicator Solution

    TEMPO® is a fully automated enumeration system that tests quality indicators in food products and environmental samples within your laboratory.
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Raw Beef Contamination & Quality Control

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STEC: A Worrying Zoonotic Toxin-Producing Escherichia coli

Shiga Toxin-producing Escherichia coli (STEC) also known as verocytotoxin-producing E. coli (VTEC) are facultative anaerobic Gram-negative, rod-shaped pathogenic bacteria belonging to the Enterobacteriaceae Family; They produce toxins called Shiga toxins (Stx) or verotoxins (Vtx), respectively because of their similarity with the toxin produced by Shigella dysenteriae or their cytotoxicity for the VERO cells.
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Environmental Monitoring Program: A Step By Step Guide

This white paper outlines the reasons why you should implement an environmental pathogen management program in your food plant.
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