Handbook of Meat Processing

(Greg DeLong) #1
Meat Decontamination 81

Kochevar , S. L. , J. N. Sofos , R. R. Bolin , J. O. Reagan ,
and G. C. Smith. 1997a. Steam vacuuming as a pre -
evisceration intervention to decontaminate beef car-
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Kochevar , S. L. , J. N. Sofos , S. B. LeValley , and G. C.
Smith. 1997b. Effect of water temperature, pressure
and chemical solution on removal of fecal material
and bacteria from lamb adipose tissue by spray - wash-
ing. Meat Science 45 ( 3 ): 377 – 388.
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and sensory attributes of retail cuts of beef treated
with acetic and lactic acid solutions. Journal of Food
Protection 57 ( 8 ): 665 – 670.
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Koutsoumanis , K. , and J. N. Sofos. 2004. Microbial
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of Meat Sciences , edited by W. K. Jensen. Amsterdam :
Elsevier Academic Press.
Koutsoumanis , K. P. , L. V. Ashton , I. Geornaras , K. E.
Belk , J. A. Scanga , P. A. Kendall , G. C. Smith , and
J. N. Sofos. 2004. Effect of single or sequential hot
water and lactic acid decontamination treatments on
the survival and growth of Listeria monocytogenes
and spoilage microfl ora during aerobic storage of
fresh beef at 4, 10, and 25 ° C. Journal of Food
Protection 67 ( 12 ): 2703 – 2711.
Lillard , H. S. 1994. Effect of trisodium phosphate on
Salmonellae attached to chicken skin. Journal of Food
Protection 57 ( 6 ): 465 – 469.
Lim , K. , and A. Mustapha. 2004. Effects of cetylpyri-
dinium chloride, acidifi ed sodium chlorite, and potas-
sium sorbate on populations of Escherichia coli
O157:H7, Listeria monocytogenes , and Staphylococcus
aureus on fresh beef. Journal of Food Protection
67 ( 2 ): 310 – 315.
McEvoy , J. M. , A. M. Doherty , J. J. Sheridan , D. G.
Bailey , I. S. Blair , and D. A. McDowell. 2003. The
effects of treating bovine hide with steam at subatmo-
spheric pressure on bacterial numbers and leather
quality. Letters in Applied Microbiology
37 ( 4 ): 344 – 348.
McEvoy , J. M. , A. M. Doherty , J. J. Sheridan , I. S. Blair ,
and D. A. McDowell. 2001. Use of steam condensing
at subatmospheric pressures to reduce Escherichia
coli O157:H7 numbers on bovine hide. Journal of
Food Protection 64 ( 11 ): 1655 – 1660.
Mendonca , A. F. , T. L. Amoroso , and S. J. Knabel. 1994.
Destruction of Gram - negative food - borne pathogens
by high pH involves disruption of the cytoplasmic
membrane. Applied and Environmental Microbiology
60 ( 11 ): 4009 – 4014.
Mies , P. D. , B. R. Covington , K. B. Harris , L. M. Lucia ,
G. R. Acuff , and J. W. Savell. 2004. Decontamination
of cattle hides prior to slaughter using washes with
and without antimicrobial agents. Journal of Food
Protection 67 ( 3 ): 579 – 582.
Midgley , J. , and A. Small. 2006. Review of new and
emerging technologies for red meat safety. Meat &

Hugas , M. , M. Garriga , and J. M. Monfort. 2002.
New mild technologies in meat processing: high pres-
sure as a model technology. Meat Science
62 : 359 – 371.
Huffman , R. D. 2002. Current and future technologies
for the decontamination of carcasses and fresh meat.
Meat Science 62 ( 3 ): 285 – 294.
Hwang , C. - A. , and L. R. Beuchat. 1995. Effi cacy of
selected chemicals for killing pathogenic and spoilage
microorganisms on chicken skin. Journal of Food
Protection 58 ( 1 ): 19 – 23.
Ikeda , J. S. , J. Samelis , P. A. Kendall , G. C. Smith , and
J. N. Sofos. 2003. Acid adaptation does not promote
survival or growth of Listeria monocytogenes on fresh
beef following acid and nonacid decontamination
treatments. Journal of Food Protection 66 ( 6 ): 985 –
992.
Jericho , K. W. F. , G. O ’ Laney , and G. C. Kozub. 1998.
Verifi cation of the hygienic adequacy of beef carcass
cooling processes by microbiological culture and the
temperature - function integration technique. Journal
of Food Protection 61 ( 10 ): 1347 – 1351.
Kain , M. L. , S. L. Kochevar , J. M. Sofos , K. E. Belk , C.
Rossiter , J. O. Reagan , and G. C. Smith. 2001.
Relationships of live animal scores for ambulatory
status, body condition, hide cleanliness, and fecal
matter consistency to microbiological contamination
of dairy cow carcasses. Dairy, Food and Environmental
Sanitation 21 ( 12 ): 990 – 996.
Kalchayanand , N. , T. M. Arthur , J. M. Bosilevac , D. M.
Brichta – Harhay , M. N. Guerini , T. L. Wheeler , and
M. Koohmaraie. 2008. Evaluation of various antimi-
crobial interventions for the reduction of Escherichia
coli O157:H7 on bovine heads during processing.
Journal of Food Protection 71 ( 3 ): 621 – 624.
Kang , D. - H. , M. Koohmaraie , and G. R. Siragusa.
2001a. Application of multiple antimicrobial inter-
ventions for microbial decontamination of commer-
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64 ( 2 ): 168 – 171.
Kang , D. - H. , M. Koohmaraie , W. J. Dorsa , and G. R.
Siragusa. 2001b. Development of a multiple - step
process for the microbial decontamination of beef
trim. Journal of Food Protection 64 ( 1 ): 63 – 71.
Kannan , G. , A. K. Jenkins , K. R. Eega , B. Kouakou , and
G. W. McCommon. 2007. Preslaughter spray - wash-
ing effects on physiological stress responses and skin
and carcass microbial counts in goats. Small Ruminant
Research 67 ( 1 ): 14 – 19.
Kelly , C. A. , J. F. Dempster , and A. J. McLoughlin.
1981. The effect of temperature, pressure and chlorine
concentration on spray washing water on numbers of
bacteria on lamb carcasses. Journal of Applied
Bacteriology 51 ( 3 ): 415 – 424.
Kemp , K. G. , M. L. Aldrich , and A. L. Waldroup. 2000.
Acidifi ed sodium chlorite antimicrobial treatment of
Broiler carcasses. Journal of Food Protection
63 ( 8 ): 1087 – 1092.
Kim , J. W. , and M. E. Slavik. 1995. Cetylpyridinium
chloride (CPC) treatment on poultry skin to reduce
attached Salmonella. Journal of Food Protection 59
( 3 ): 322 – 326.

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