@article {Bohaychuk:September 2006:0362-028X:2176,
	author = "Bohaychuk, V.M.",
	author = "Gensler, G.E.",
	author = "King, R.K.",
	author = "Manninen, K.I.",
	author = "Sorensen, O.",
	author = "Wu, J.T.",
	author = "Stiles, M.E.",
	author = "McMullen, L.M.",
	title = "Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada",
	journal = "Journal of Food Protection",
	volume = "69",
	year = "September 2006",
	abstract = "A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin-producing <I>Escherichia coli, Salmonella, Campylobacter</I> spp., and <I>Listeria monocytogenes.</I> Shiga toxin-producing <I>E. coli</I> O22: H8 was found in one raw ground beef sample. <I>Salmonella</I> and <I>Campylobacter</I> were found in 30 and 62% of raw chicken legs, respectively. <I>L. monocytogenes</I> was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.",
	pages = "2176-2182(7)",
	url = "http://www.ingentaconnect.com/content/iafp/jfp/2006/00000069/00000009/art00017"
}