Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Marshall K M, et al. Identification of Escherichia coli O157:H7 Meat processing Indicators for Fresh Meat through Comparison of the Effects of Selected Antimicrobial Interventions. J. Food Prot. 68: 2580-2586, 2005.
