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Inactivation of E. coli in UCFMAcknowledgments• Completion of this report was greatly assisted by the results of two studies funded inwhole or large part, by Meat and Livestock Australia or Meat Research Corporation andundertaken by Food Science Australia (Meat Research Laboratory). Those studiesinvolved extensive investigations of the effects of various processing variables,experimental variables and strain differences. While the results of those studies were notessential to the findings of the current report, the results and detailed descriptions ofexperimental treatments provide a very valuable source of data to support, refine andexemplify our conclusions.• Similarly, researchers and post-graduate students at the University of Tasmania, Schoolof Agricultural Science provided as yet unpublished material, or material which is ‘inpress’. Insights from those studies, also supported in whole or part by Meat andLivestock Australia, and from the students themselves were invaluable to the completionof this report. Their contributions are gratefully acknowledged.• The assistance of Ms. Anne Naco of the Australian and New Zealand Food Authority inobtaining permission to draw on manufacturer’s descriptions of their processes isacknowledged, as is the support and feedback during the preparation of this report of Dr.Karen Krist of Meat and Livestock Australia and Dr. John Sumner.Page 7 of 59