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- Borch, ElisabethRISE,SIK – Institutet för livsmedel och bioteknik (author)
Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures
- Article/chapterEnglish2002
Publisher, publication year, extent ...
- 2002
- printrdacarrier
Numbers
- LIBRIS-ID:oai:DiVA.org:ri-9277
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9277URI
- https://doi.org/10.1016/S0309-1740(02)00125-0DOI
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-668URI
Supplementary language notes
- Language:English
- Summary in:English
Part of subdatabase
- SwePubSwePub
Classification
Notes
- 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.
Subject headings and genre
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
- ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
- Food Engineering
- Livsmedelsteknik
Added entries (persons, corporate bodies, meetings, titles ...)
- Arinder, PernillaRISE,SIK – Institutet för livsmedel och bioteknik (author)
- RISESIK – Institutet för livsmedel och bioteknik (creator_code:org_t)
Related titles
- In:Meat Science62:3, s. 381-3900309-17401873-4138
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