Dry aging a cut of beef deepens flavor and changes the texture, producing a desirable effect that connoisseurs may seek out and be willing to pay big bucks for when done well. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Its beta-alanine content may reduce fatigue and improve exercise performance. eCollection 2016. Beef has been linked to a few adverse health conditions other than heart disease and cancer. Your body absorbs heme iron much more efficiently than non-heme iron the type of iron in plant-derived foods (13). Unauthorized use of these marks is strictly prohibited. Dry-aging improves meat quality attributes of grass-fed beef loins. Iridescent beef isn't spoiled necessarily. When it comes down to it, the dry aging process is a very well controlled decay. This article tells you everything you need to know about beef. Cleanliness is a major factor in preventing foodborne illness. Is that can of tuna still good enough for your casserole? eCollection 2023 Jan. Bookshelf In the context of a healthy lifestyle, regular consumption of beef or other sources of high-quality protein may help preserve muscle mass, reducing your risk of sarcopenia. Effects of Aging Methods and Periods on Quality Characteristics of Beef. Would you like email updates of new search results? On the other hand, Gallaghers Steakhouse in New York useshickory coals, reports Kat Thompson onThrillist. Loins were placed in individual dry aging chambers and aged for 42 days at 35F and 2200 rev-olutions per minute (RPM) fan speed. After a cut of beef has been dry aged, butchers trim off the crust and slice the meat into steaks. official website and that any information you provide is encrypted 2017 Jan;123:57-63. doi: 10.1016/j.meatsci.2016.09.002. government site. The .gov means its official. The most common timeframe for a steak to be dry-aged is 30 days. Its unclear whether meat consumption or saturated fats in beef increase your risk of heart disease. Moisture is pulled out of the meat. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). Epub 2016 Sep 7. Patties of ground beef are often used in hamburgers. Meat Sci. Before 2019 Aug;39(4):655-667. doi: 10.5851/kosfa.2019.e58. One method Chef Perry Pollaci recommends is searing the steak in cast iron and basting it with butter. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. At least, that's the theory. Disclaimer. Many people think the red liquid in packaged fresh beef is blood. This article explores the environmental and, If you suspect you have low testosterone, you may wonder if your diet can help. Keywords: The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Still, large doses in supplements may have harmful metabolic consequences (7, 8, 9, 10, 11). 2022 Nov 14;11(22):3638. doi: 10.3390/foods11223638. Beef; Dry-aging; Flavour; Meat quality; Metabolite; NMR. Many observational studies link high meat consumption to an increased risk of colon cancer but not all studies find a significant association (53, 54, 55, 56, 57). and transmitted securely. Rich in high-quality protein, beef may help maintain and grow muscle mass. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label. 1985;50:15446. Iron deficiency is one of the most common causes of anemia. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. However, many stores and processors may voluntarily date packages of raw beef or processed beef products. Simple: it takes more time and costs more to dry age beef than serve it up fresh (via Straits Research). Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. All beef is inspected for wholesomeness. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins. official website and that any information you provide is encrypted 2023 Jan 19;21(1):e07745. That's like paying 30% more for every steak sold. National Library of Medicine "Beef" is meat from full-grown cattle about 2 years old. Before Keywords: 2023 Jan 19;21(1):e07745. Overall, dry-aging loins at 3C with 0.2m/s resulted in the greatest improvement in beef palatability. Accessibility The https:// ensures that you are connecting to the Epub 2015 May 12. sharing sensitive information, make sure youre on a federal Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. 2015 Nov;95(14):2783-98. doi: 10.1002/jsfa.7204. Results across these studies varied with regard to preferred meat flavours and Escherichia colican colonize in the intestines of animals, which could contaminate muscle meat at slaughter. Use a food thermometer to check for safe cooking and doneness of beef. The expert also recommends dry aging beef on the bone, because you'll minimize meat loss by trimming away the bone. Butchers usually hang up beef when dry aging it because hanging helps the muscles "relax," reports Sam Wass ofMedium Well (via The Great British Meat Co.). In human muscles, high levels of carnosine have been linked to reduced fatigue and improved performance during exercise (26, 30, 31, 32). Increased cancer risk may also be related to unhealthy lifestyle factors often associated with high meat intake, such as not eating enough fruit, vegetables, and fiber. Several theories have been proposed to explain the link between meat consumption and heart disease. Fresh, lean beef is rich in various vitamins and minerals, especially iron and zinc. You can't just take a couple packaged steaks from your grocer's cooler and expect it to come out like they do at your favorite steakhouse. Like all types of meat, beef is an excellent source of high-quality protein. Meat ageing is a process during which microbes and enzymes act upon the meat to break down the connective . There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Effects of aging time on storage, trimming, and aging losses of dry aged beef from three (A, B, and C) manufacturers. Unable to load your collection due to an error, Unable to load your delegates due to an error. Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. However, there are some health risks associated with dry aged beef. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3C) 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n=10/treatment. 8600 Rockville Pike Meat is an excellent source of various vitamins and minerals. Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins. sharing sensitive information, make sure youre on a federal The truth is they're usually just regular cuts of quality beef selected to be taken to a higher level with aging that's similar to the aging process for a good cheese. PDF | On Jun 1, 2018, Juhui Choe and others published Storage stability of dry-aged beef: the effects of the packaging method and storage temperature | Find, read and cite all the research you . Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 F (71.1 C). Listeria monocytogenesis destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. J Anim Sci. The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. The major fatty acids are stearic acid, oleic acid, and palmitic acid (3). Airflow. Boil used marinade before brushing on cooked beef. Many people believe red meat can harm your health. PMC Lepper-Blilie AN, Berg EP, Buchanan DS, Berg PT. Di Paolo M, Ambrosio RL, Lambiase C, Vuoso V, Salzano A, Bifulco G, Barone CMA, Marrone R. Foods. AMPC and MLA. In 2012, this translated into more than 54.5 pounds of beef per person. E. coliO157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. Only found in animal-derived foods, heme iron is often very low in vegetarian and especially vegan diets (35). High-end steakhouses know how to handle these high dollar cuts, but if you're dry aging at home or bringing a dry-aged steak home from the butcher, can you prepare it in a way that brings out the flavors even more? -. In calls to the USDA Meat and Poultry Hotline, beef is the second food category (behind turkey) callers most ask about. Epub 2016 Apr 30. They only show that meat eaters are either more or less likely to get a disease. This site needs JavaScript to work properly. Patience is the key ingredient. 2016 May 19;58:20. doi: 10.1186/s40781-016-0101-9. It's the front line of aging on a cut of beef that collects mold and bacteria during aging. and transmitted securely. See "Ground Beef and Food Safety" for information about hamburger and ground beef. EFSA Panelon Biological Hazards (BIOHAZ); Koutsoumanis K, Allende A, Alvarez-Ordez A, Bover-Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Blagojevic B, Van Damme I, Hempen M, Messens W, Bolton D. EFSA Panelon Biological Hazards (BIOHAZ), et al. Here are the health effects of red meat, including possible benefits and downsides of adding it to, The foods that a cow eats can significantly affect its meats nutrient composition. "Veal" is meat from a calf which weighs about 150 pounds. You also want to look for beef with some marbling and a good amount of fat, which will provide better flavor, Pryles says. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. It is categorized as red meat a term used for the meat of mammals, which contains higher amounts of iron than chicken or fish. Clipboard, Search History, and several other advanced features are temporarily unavailable. Federal government websites often end in .gov or .mil. When a steak has been expertly dry-aged, it takes on a deeper flavor that emphasizes the beef kind of like what happens when you reduce a stock and intensify the flavor. Individual steak cuts aren't recommended by meat experts like Jess Pryles,who says individually cut steaks that are aged would suffer from a lot of volume loss and after trimming, you won't have much steak left to enjoy. Not all antibiotics are approved for use in all classes of cattle. FOIA Effect of subprimal fabrication and packaging methods on palatability and retail case life of loin steaks from lean beef. eCollection 2023 Jan. Int J Mol Sci. Dry aging transforms the texture of meat as well. The American Heart Association recommends a three-ounce portion of lean beef with the least amount of visible fat,so a smaller portion size could make your dry-aged beef choice a better one for your health. DRY AGED BEEF THE CHEMISTRY OF GOOD FLAVOUR When an animal dies and the metabolism wanes, there is a deficiency of adenosine triphosphate, or ATP for short, in the muscles. From freezer and, Chicken and beef are both staples of many diets, and they can be prepared and seasoned in thousands of different ways. If the manufacturer has determined a "Use-By" date, observe it. Purchase the product before the date expires. Please enable it to take advantage of the complete set of features! Yes, dry-aged beef has mold on it. Meat Sci. 2021 Feb;172:108355. doi: 10.1016/j.meatsci.2020.108355. These include vitamin B12, zinc, selenium, iron, niacin, and vitamin B6. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. Wet- aged loins were stored in vacuum packages in the same cooler for 42 days. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter. ments: vacuum (Wet), dry- aging at 50% RH (RH50), dry- aging at 70% RH (RH70), or dry- aging at 85% RH (RH85). MeSH After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Plus, beef may prevent iron deficiency anemia. Observational studies on red meat and heart disease provide mixed results. Dry-aging of beef, executive summary. 2021 Feb;172:108355. doi: 10.1016/j.meatsci.2020.108355. In some countries, raw or rare beef may contain beef tapeworm. Of course, most observational studies try to correct for these factors, but the accuracy of the statistical adjustments may not always be perfect. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Either way, take it easy on the heat and avoid overcooking so you can enjoy the intense beef flavors and tenderness you can only get from a dry-aged steak. This adds to the previously, If you're considering adding or removing meat from your diet, you may wonder whether meat is healthy. The most common cause of iron overload is hereditary hemochromatosis, a genetic disorder characterized by excessive absorption of iron from food (77). Please enable it to take advantage of the complete set of features! 2018 Nov;145:285-291. doi: 10.1016/j.meatsci.2018.07.004. About 33 million cattle are inspected yearly by USDA's Food Safety and Inspection Service. 8600 Rockville Pike The temperature needs to stay between 36 F and freezing. Butchers and steakhouses age their beef in refrigerators that are free of harmful bacteria and keep cold, dry air circulating. If product has a "Sell-By" Date or no date, cook or freeze the product by the times on the following chart. Here are the nutrition facts for a 3.5-ounce (100-gram) serving of broiled, ground beef with 10% fat content (2): Meat such as beef is mainly composed of protein. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles. One of these studies found that women who ate well-done meat regularly had a 4.6-fold increased risk of breast cancer (71). Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Does Red Meat Have Health Benefits? This causes the beef flavor to become even beefier and more flavorful. https://www.ams.usda.gov/services/auditing/tender, Information Quality & Publishing Schedule, 145 F (62.8 C) and allow to rest at least 3 minutes, Home cooked beef, soups, stews or casseroles, Beef hot dogs or lunch meats, sealed in package, 2 weeks (or 1 week after a "Use-By" date), 2 to 5 years in pantry; 3 to 4 days after opening, 1 year in pantry Refrigerate 2 to 3 months. There is likely more risk to your health from the salad you might eat with it. An official website of the United States government. It's not important if a date expires after freezing beef because all foods stay safe while properly frozen. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for use as a feed additive. Salmonellamay be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. Australian Meat Processor Corporation and Meat & Livestock Australia. The domestication of cattle for food dates to about 6500 B.C. Additionally, people who eat meat are more likely to be overweight and less likely to exercise or eat a lot of fruits, vegetables, and fiber (35, 45, 46). It's always best to buy a product before its date expires. Beef is one of the most popular types of meat. With great care and intensity comes a great price: A vintage steak from this particular butcher can cost thousands. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so . As a result, it may provide a number of potential health benefits, such as supporting the immune and nervous . The amount of myoglobin in animal muscles determines the color of meat. The PubMed wordmark and PubMed logo are registered trademarks of the U.S. Department of Health and Human Services (HHS). The bacteria is beneficial to dry aging, just like yeast is what turns grape juice into wine, and milk into yogurt. Some companies promote their beef as "natural" because they claim their cattle weren't exposed to antibiotics or hormones and were totally raised on a range instead of being "finished" in a feedlot. It contains all of the essential amino acids and is referred to as a complete protein. However, it is higher in fat content. For this project nine journal articles relating to dry aged beef were reviewed. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad. Beef from grass-fed cows is higher in many healthy nutrients than beef from grain-fed cows. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Apart from adding flavor, fat increases the calorie content of meat considerably. When you think of a meat locker, a cooler full of meat on hangers probably comes to mind. See this image and copyright information in PMC. FSIS has a zero tolerance forListeria monocytogenesin cooked and ready-to-eat products such as beef franks or lunchmeat. As the building blocks of proteins, amino acids are very important from a health perspective. An official website of the United States government. Still, most health authorities advise people to limit their intake of saturated fat including beef tallow. 2023 Jan 25;12(3):531. doi: 10.3390/foods12030531. 2023 Jan 19;21(1):e07745. Sort of like a High Definition version of your regular steak. It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. Why does it have to be so creepy? Bonny SPF, Hocquette JF, Pethick DW, Legrand I, Wierzbicki J, Allen P, Farmer LJ, Polkinghorne RJ, Gardner GE. But in addition to the time and storage space required for dry aging steaks is the loss of volume. EFSA J. 2016 Feb;112:63-8. doi: 10.1016/j.meatsci.2015.10.017. MeSH Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. 1992;3:1517. Meat technology update; Dry aging of beef. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. Several components of red meat have been discussed as possible culprits: Heterocyclic amines are a family of carcinogenic substances formed during high-temperature cooking of animal protein, particularly when frying, baking, or grilling. Many people especially older adults dont consume enough high-quality protein. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0 to 4 C and with relative humidity of 75 to 80 %. The following vitamins and minerals are abundant in beef: Beef contains many other vitamins and minerals in lower amounts. Retail stores may use other terms which must be different from USDA grades. 2022 Dec 28;13(1):119. doi: 10.3390/ani13010119. This gives a familiar and predictable flavor and aging process the butcher can count on. Generally, 30 days is the sweet spot both for flavor profile and managing the cost. What's the point? . The refrigenated coolers for dry beef; a Typical dry aging room; b dry, Weight loss of strip loins through dry aging process, MeSH Dry-aged beef is safeto eat because it's created witha controlled process. The PubMed wordmark and PubMed logo are registered trademarks of the U.S. Department of Health and Human Services (HHS). A properly hung cut of meat will also lose weight through the decomposition process, as "drip loss" occurs. Grayson AL, Shackelford SD, King DA, McKeith RO, Miller RK, Wheeler TL. 2011 Jan-Feb;76(1):S84-8. Processed beef products, such as sausages, may be particularly high in sodium (salt). Rich in high-quality protein, beef may help maintain and grow muscle mass. The good news is there are a few different ways to cook a dry-aged steakand they're fairly simple to let the dry aged beef flavors really shine. Inadequate protein intake may accelerate age-related muscle wasting, increasing your risk of an adverse condition known as sarcopenia (23). Dry aging beef doesn't do a whole lot for a steak's health profile. A Meaty Debate: Can Meat Fit into a Healthy Diet? J Food Sci. Some studies detect an increased risk for both unprocessed and processed red meat, a few showed an increased risk for processed meat only, and others reported no significant association at all (40, 41, 42, 43). 2016;36(2):159-69. doi: 10.5851/kosfa.2016.36.2.159. In the past, most cattle in Western countries were grass-fed. What foodborne organisms are associated with beef? Eating processed meat is linked to increased risk of several diseases, including cancer. Still, its not entirely clear whether its specifically due to heterocyclic amines or other substances formed during high-temperature cooking. 2018 Sep;143:104-113. doi: 10.1016/j.meatsci.2018.04.032. Some major breeds are Angus, Hereford, Charolais, and Brahman. What makes aged steaks taste better, and why are they so expensive? Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. When light hits a slice of meat, it splits into colors like a rainbow. The .gov means its official. Beef contains varying amounts of fat also called beef tallow. Not all studies observe a significant link between saturated fat and heart disease (47, 48, 49). Clipboard, Search History, and several other advanced features are temporarily unavailable. Would you like email updates of new search results? No differences in drip/cook-loss and colour were observed. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. Disclaimer. Foods. For optimal health, it seems sensible to limit your consumption of overcooked meat. 2023 Feb 13;12(4):805. doi: 10.3390/foods12040805. 2023 Jan 13;24(2):1574. doi: 10.3390/ijms24021574. 2005-2023 Healthline Media a Red Ventures Company. 2022 Sep 13;11(18):2822. doi: 10.3390/foods11182822. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. Therefore, moderate intake of beef can be recommended as part of a healthy diet (1). Marie-Pierre EO, Benoit G, Muriel D, Sandrine P, Patrick S, Jean-Franois H, Emmanuel A. Epub 2016 Sep 7. Bookshelf Butchers actually want this moisture loss to occur, as "wet meat" will not hold as much moisture as dry aged meat when it's cooked. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. But it's not harmful to the beef, and it's ultimately trimmed off before cooking and serving. Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). Sarcopenia is a serious health issue among older adults but can be prevented or reversed with strength exercises and increased protein intake. The packaging in highly . But there's a lot of mystery about dry-aged beef that you might not fully grasp just looking at a menu description. Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. The lack of moisture makes it tough for spoil causing bacteria that can make meat go bad. These Are the Healthiest Cuts to Choose, Can I Still Eat It: How to Safely Store Meat, Debra Sullivan, Ph.D., MSN, R.N., CNE, COI, How to Make Your Meat as Healthy as Possible, What to Know About Buying Beef After Massive Recall. Summary of Recall Cases in Calendar Year 2012, Summary of Recall Cases in Calendar Year 2013, Summary of Recall Cases in Calendar Year 2014, Summary of Recall Cases in Calendar Year 2015, Summary of Recall Cases in Calendar Year 2016, Summary of Recall Cases in Calendar Year 2017, Summary of Recall Cases in Calendar Year 2018, Summary of Recall Cases in Calendar Year 2019, Summary of Recall Cases in Calendar Year 2020, Summary of Recall Cases in Calendar Year 2021, Asar a la parrilla y seguridad alimentaria, Cleanliness Helps Prevent Foodborne Illness, How to Find the USDA Establishment Number, Importing Meat, Poultry & Egg Products US, Natural Flavors on Meat and Poultry Labels. Marbling is white flecks of fat within the meat muscle. 2016 Jul 24;58:28. doi: 10.1186/s40781-016-0109-1. Epub 2010 Nov 18. Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef. Evolution of Sensory Properties of Beef during Long Dry Ageing. The fat may have a yellow tint due to the vitamin A in grass. However, severe infection may result in weight loss, abdominal pain, and nausea (76). Place a roast in an oven cooking bag or in a covered pot. Rigor generally lasts for a few hours up to one or two days. All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural.". A large number of studies indicate that eating well-done meat or other dietary sources of heterocyclic amines may increase your risk of various cancers (64). If youre worried about saturated fat, consider choosing lean meat, which has been shown to have positive effects on cholesterol levels (50, 51, 52). The https:// ensures that you are connecting to the FOIA But research has found that dry-aged beef crust can hold antioxidants, enzymes, and a "stronger dry-aged flavor" than the steak it's cut off from. According toStraits Research, when a cut of beef is dry-aged, it loses up to 30% of its volume plus the crust that has to be cut off. Ha Y, Hwang I, Ba HV, Ryu S, Kim Y, Kang SM, Kim J, Kim Y, Cho S. Food Sci Anim Resour. Before sharing sensitive information, make sure youre on a federal government site. In the context of a healthy lifestyle, its unlikely that moderate amounts of unprocessed lean beef have any adverse effects on heart health. These substances may partly explain the link between red meat and cancer. At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later. Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times. FOIA EFSA Panelon Biological Hazards (BIOHAZ); Koutsoumanis K, Allende A, Alvarez-Ordez A, Bover-Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Blagojevic B, Van Damme I, Hempen M, Messens W, Bolton D. EFSA Panelon Biological Hazards (BIOHAZ), et al.
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