Handbook of Meat Processing
43 Chapter 3 Meat Decontamination Panagiotis N. Skandamis , George - John E. Nychas , and John N. Sofos Introduction Food animal ...
44 Chapter 3 sure, sonication and pulsed light, or pulsed electric fi elds (Cutter and Siragusa 1994a ; Reagan et al. 1996 ; Nai ...
Meat Decontamination 45 unwashed animals (Biss and Hathaway 1995 ; Mies et al. 2004 ). For instance, single or double pre - slau ...
46 Chapter 3 have shown that E. coli O157:H7 serotypes present on animal hides matched those on the feedlot and transportation t ...
Meat Decontamination 47 TCC (Castillo et al. 1998a ; Graves Delmore et al. 1998 ). In commercial applications, chemical dehairin ...
48 Chapter 3 of carcasses are the fi rst interventions after hide removal, applied for removal of visible soil from external sur ...
Meat Decontamination 49 quent vacuum removes the contaminants. Kochevar et al. (1997a) tested two commer- cial steam - vacuuming ...
50 Chapter 3 removal but before evisceration (Fig. 3.1 ). Organic acids, such as lactic and acetic, are the chemicals of choice ...
Meat Decontamination 51 tively more effective when the initial con- tamination level is high (Gill and Landers 2003b ). This may ...
52 Chapter 3 properly, with well - functioning equipment. Simple water - washing alone may not be suf- fi cient for major improv ...
Meat Decontamination 53 reductions on pork carcasses are achieved by water of 65 or 80 ° C for 5 seconds (Eggenberger - Solorzan ...
54 Chapter 3 beef adipose tissue with hot water (74 ° C), whereas subsequent storage at 4 ° C allowed APC to reach only 4.3 log ...
Meat Decontamination 55 Chemical Decontamination In addition to the aforementioned physical decontamination methods, interventio ...
Table 3.1. Populations (log 10 CFU/cm 2 ) of indicator organisms and pathogens before and after application of decontamination i ...
Surface Interventions in sequence Microorganism(s) Log CFU/cm 10 2 or g Reference 1st 2nd 3rd 4th Before After Water (72°C, 12 s ...
Surface Interventions in sequence Microorganism(s) Log CFU/cm 10 2 or g Reference 1st 2nd 3rd 4th Before After Ozonated water (1 ...
Surface Interventions in sequence Microorganism(s) Log CFU/cm 10 2 or g Reference 1st 2nd 3rd 4th Before After Water (5 passes) ...
Surface Interventions in sequence Microorganism(s) Log CFU/cm 10 2 or g Reference 1st 2nd 3rd 4th Before After Fat pork trimming ...
Surface Interventions in sequence Microorganism(s) Log CFU/cm 10 2 or g Reference 1st 2nd 3rd 4th Before After Lean beef trimmin ...
62 Chapter 3 perature (30 – 70 ° C) did not infl uence the effectiveness of 2% acetic acid for 15 seconds (Cutter et al. 1997 ), ...
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