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The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard.
MedLine Citation:
PMID:  22063745     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
There has been a substantial increase in sales of pasteurised in-pack chilled products over the last decade. It is anticipated that this trend will continue. These foods address consumer demand in being of high quality and requiring little preparation time. The microbiological safety of these foods commonly depends on a combination of a minimal heat treatment, refrigerated storage and a restricted shelf-life. The principal microbiological safety hazard for pasteurised in-pack meat products is foodborne botulism, as presented by non-proteolytic Clostridium botulinum. This review provides a summary of research that has contributed to the safe development of these foods without incidence of botulism.
Authors:
Michael W Peck; Sandra C Stringer
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  70     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2005 Jul 
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:  461-75     Citation Subset:  -    
Affiliation:
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
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