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Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2002 (English)In: Meat Science, ISSN 0309-1740, E-ISSN 1873-4138, Vol. 62, no 3, 381-390 p.Article in journal (Refereed)
Abstract [en]

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. © 2002 Elsevier Science Ltd. All rights reserved.

Place, publisher, year, edition, pages
2002. Vol. 62, no 3, 381-390 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9277DOI: 10.1016/S0309-1740(02)00125-0OAI: oai:DiVA.org:ri-9277DiVA: diva2:967151
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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