Improving the safety of fresh meat
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Summary
Part 1 Identifying and controlling hazards on the farm and feedlot: Biological pathogens in animals Detecting pathogens in cattle and meat Detecting animal tissues in feed and feed ingredients Plant and fungal toxins as contaminants of feed and meat.
- Type
- book
- Published
- 2005-08-12
- Cited by
- 87
- References
- 1,043
- OpenAlex
- https://openalex.org/W25974790
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:81708793
Keywords
Human decontamination, Food safety, Meat spoilage, Contamination, Biotechnology
References
- Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants.
- The occurrence and initial numbers of Listeria in Irish meat and fish products and the recovery of injured cells from frozen products.
- Evaluation of brain damage resulting from penetrating and non-penetrating captive bolt stunning using lambs.
- Fate of Escherichia coli O157:H7, Salmonella typhimurium DT 104, and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10 degrees C.
- Consumer food handling in the home: a review of food safety studies.
- Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing.
- Genetic diversity of Escherichia coli recovered from the oral cavity of beef cattle and their relatedness to faecal E. coli
- Visible contamination on animals and carcasses and the microbiological condition of meat.
- Effect of sodium chlorate on Salmonella typhimurium concentrations in the weaned pig gut.
- Hot deboning beef with and without electrical stimulation.
- Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers.
- Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.
- Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin.
- Effects of spray-cooling processes on the microbiological conditions of decontaminated beef carcasses.
- Evaluation of Hand-Trimming, Various Sanitizing Agents, and Hot Water Spray-Washing as Decontamination Interventions for Beef Brisket Adipose Tissue.
- Validation of Predictive Mathematical Models Describing the Growth of Escherichia coli O157:H7 in Raw Ground Beef.
- Effect of duration of fasting and a short-term high-roughage ration on the concentration of Escherichia coli biotype 1 in cattle feces.
- Biofilms: A survival strategy of bacteria
- Effect of spray-chilling on quality of beef from lean and fatter carcasses.
- Effects of Acetic-Lactic Acid Treatments Applied to Beef Trim on Populations of Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef †.
Cited by
- Introduction to Interventions
- Occurrence of Enterobacteriaceae in Raw Meat and in Human Samples from Egyptian Retail Sellers
- Sustainability information services for agri-food supply networks: closing gaps in information infrastructures.
- MICROBIOLOGY HANDBOOK MEAT PRODUCTS
- The effects of a non-intervention HACCP implementation on process hygiene indicators on bovine and porcine carcasses.
- Arcobacter — An emerging threat to animals and animal origin food products?
- Meat spoilage during distribution.
- ASAS Centennial Paper: Developments and future outlook for postslaughter food safety.
- Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.
- Hot water surface pasteurisation of lamb carcasses: microbial effects and cost-benefit considerations.
- Effects of proteinase inhibitors from Momordica cochinchinensis on several meat-spoilage bacteria
- An antibody microarray, in multiwell plate format, for multiplex screening of foodborne pathogenic bacteria and biomolecules
- Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions.
- Bacterial populations and the volatilome associated to meat spoilage.
- Comparison of stunning methods in the dissemination of central nervous system tissue on the beef carcass surface.
- Pros and cons of carcass decontamination: The role of the European Food Safety Authority.
- Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics
- Challenges to meat safety in the 21st century.
- Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry.
- Mycobacterium avium subsp. paratuberculosis in muscle, lymphatic and organ tissues from cows with advanced Johne's disease.
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