Handbook of Meat Processing

(Greg DeLong) #1

82 Chapter 3


Podolak , R. K. , J. F. Zayas , C. L. Kastner , and D. Y. C.
Fung. 1996. Inhibition of Listeria monocytogenes and
Escherichia coli O157:H7 on beef by application of
organic acids. Journal of Food Protection
59 ( 4 ): 370 – 373.
Pohlman , F. W. , M. R. Stivarius , K. S. McElyea , and A.
L. Waldroup. 2002a. Reduction of E. coli, Salmonella
typhimurium , coliforms, aerobic bacteria, and
improvement of ground beef color using trisodium
phosphate or cetylpyridinium chloride before grind-
ing. Meat Science 60 ( 4 ): 349 – 356.
Pohlman , F. W. , MR. Stivarius , K. S. McElyea , Z. B.
Johnson , and M. G. Johnson. 2002b. Reduction of
microorganisms in ground beef using multiple
intervention technology. Meat Science 61 ( 3 ): 315 –
322.
Pohlman , F. W. , M. R. Stivarius , K. S. McElyea , Z. B.
Johnson , and M. G. Johnson. 2002c. The effects of
ozone, chlorine dioxide, cetylpyridinium chloride and
trisodium phosphate as multiple antimicrobial inter-
ventions on microbiological, instrumental color, and
sensory color and odor characteristics of ground beef.
Meat Science 61 ( 3 ): 307 – 313.
Prasai , R. K. , G. R. Acuff , L. M. Lucia , D. S. Hale , J.
W. Savell , and J. B. Morgan. 1991. Microbiological
effects of acid decontamination of beef carcasses at
various locations in processing. Journal of Food
Protection 54 ( 1 ): 868 – 872.
Ransom , J. R. , K. E. Belk , J. N. Sofos , J. D. Stopforth ,
J. A. Scanga , and G. C. Smith. 2003. Comparison of
intervention technologies for reducing Escherichia
coli O157:H7 on beef cuts and trimmings. Food
Protection Trends 23 : 24 – 34.
Rathgeber , B. M. , and A. L. Waldroup. 1995.
Antibacterial activity of a sodium acid pyrophosphate
product in chiller water against selected bacteria on
broiler carcasses. Journal of Food Protection
58 ( 5 ): 530 – 534.
Reagan , J. O. , G. R. Acuff , D. R. Buege , M. J. Buyck ,
J. S. Dickson , C. L. Kastner , J. L. Marsden , J. B.
Morgan , I. R. Nickelson , G. C. Smith , and J. N.
Sofos. 1996. Trimming and washing of beef carcasses
as a method of improving the microbiological quality
of meat. Journal of Food Protection 59 ( 7 ): 751 –
756.
Reed , C. A. , and B. Kaplan. 1996. Foodborne illness
prevention before slaughter? Yes! Journal of the
American Veterinary Medical Association 208 ( 9 ):
1366.
Reid , C. A. , A. Small , S. M. Avery , and S. Buncic. 2002.
Presence of food - borne pathogens on cattle hides.
Food Control 13 ( 6 – 7 ): 411 – 415.
Retzlaff , D. , R. Phebus , A. Nutsch , J. Riemann , C.
Kastner , and J. Marsden. 2004. Effectiveness of a
laboratory - scale vertical tower static chamber steam
pasteurization unit against Escherichia coli O157:H7,
Salmonella Typhimurium , and Listeria innocua on
prerigor beef tissue. Journal of Food Protection
67 ( 8 ): 1630 – 1633.
Rose , B. E. , W. E. Hill , R. Umholtz , G. M. Ransom , and
W. O. James. 2002. Testing for Salmonella in raw
meat and poultry products collected at federally

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Morgan , A. I. , N. Goldberg , E. R. Radewonuk , and O.
J. Scullen. 1996. Surface pasteurization of raw poultry
meat by steam. LWT - Food Science and Technology
29 ( 5 – 6 ): 447 – 451.
Mullerat , J. , B. W. Sheldon , and N. A. Klapes. 1995.
Inactivation of Salmonella species and other food -
borne pathogens with Salmide R , a sodium chlorite -
based oxyhalogen disinfectant. Journal of Food
Protection 58 ( 5 ): 535 – 540.
Naidu , A. S. 2001. Immobilized lactoferrin antimicro-
bial agents and the use. U.S. patent 6,172,040 B1.
Naidu , A. S. 2002. Activated lactoferrin: A new approach
to meat safety. Food Technology 56 ( 3 ): 40 – 45.
Naidu , A. S. , and W. R. Bidlack. 1998. Milk lactofer-
rin — natural microbial blocking agent (MBA) for
food safety. Environmental and Nutritional
Interactions 2 : 35 – 50.
Naidu , A. S. , J. Tulpinski , K. Gustilo , R. Nimmagudda ,
and J. B. Morgan. 2003. Activated lactoferrin part 2:
Natural antimicrobial for food safety. Agrofood
Industry Hi - Tech May/June: 27 – 31.
Nou , X. , M. Rivera – Betancourt , J. M. Bosilevac , T. L.
Wheeler , S. D. Shackelford , B. L. Gwartney , J. O.
Reagan , and M. Koohmaraie. 2003. Effect of chemi-
cal dehairing on the prevalence of Escherichia coli
O157:H7 and the levels of aerobic bacteria and
Enterobacteriaceae on carcasses in a commercial beef
processing plant. Journal of Food Protection
66 ( 11 ): 2005 – 2009.
Nutsch , A. L. , R. K. Phebus , M. J. Riemann , D. E.
Schafer , J. E. Boyer Jr. , R. C. Wilson , J. D. Leising ,
and C. L. Kastner. 1997. Evaluation of a steam pas-
teurization process in a commercial beef processing
facility. Journal of Food Protection 60 ( 5 ): 485 –
492.
Oomori , T. , T. Oka , T. Inuta , and Y. Arata. 2000. The
effi ciency of disinfection of scidic electrolyzed water
in the presence of organic materials. Analytical
Sciences 16 ( 4 ): 365 – 369.
Park , H. , Hung , Y - C. , and R. E. Brackett. 2002.
Antimicrobial effect of electrolyzed water for inacti-
vating Campylobacter jejuni during poultry washing.
International Journal of Food Microbiology
72 ( 2 ): 77 – 83.
Penney , N. , T. Bigwood , H. Barea , D. Pulford , G.
LeRoux , R. Cook , G. Jarvis , and G. Brightwell. 2007.
Effi cacy of a peroxyacetic acid formulation as an anti-
microbial intervention to reduce levels of inoculated
Escherichia coli O157:H7 on external carcass sur-
faces of hot - boned beef and veal. Journal of Food
Protection 70 ( 1 ): 200 – 203.
Phebus , R. K. , A. L. Nutsch , D. E Schafer , R. C. Wilson ,
M. J. Riemann , J. D. Leising , C. L. Kastner , J. R.
Wolf , and R. K. Prasai. 1997. Comparison of steam
pasteurization and other methods for reduction of
pathogens on surfaces of freshly slaughtered beef.
Journal of Food Protection 60 ( 5 ): 476 – 484.

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