Document Detail

Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures.
MedLine Citation:
PMID:  22061614     Owner:  NLM     Status:  In-Data-Review    
The importance of Eschericha coli O157, Listeria monocytogenes and Salmonella typhimurium DT104 as meat-borne pathogens is well established. Pathogenic bacteria such as Aeromonas spp., Arcobacter spp., psychrotrophic Bacillus cereus, Campylobacter spp., Clostridium botulinum and non-invasive Listeria monocytogenes can be regarded as rookies, but not yet firmly associated with today's production of red meat and meat products. The development of PCR and other DNA-based techniques will shed new light on so called emerging pathogens. Important safety issues in meat production, such as insufficient cleaning and disinfection (including the stable/lairage, processing environment), carcass decontamination and chilling, and cross contamination are discussed. Furthermore, probability modelling of survival and growth is identified as an important way to achieve a better understanding of how to deal with the complexity of further processing, including heat treatment and storage.
E Borch; P Arinder
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  62     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2002 Nov 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  381-90     Citation Subset:  -    
SIK-The Swedish Institute for Food and Biotechnology, Ideon Research Park, SE- 223 70 Lund, Sweden.
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