Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures

被引:99
作者
Borch, E [1 ]
Arinder, P [1 ]
机构
[1] Swedish Inst Food & Biotechnol, SIK, SE-22370 Lund, Sweden
关键词
meat; meat products; safety; safety issues; pathogenic bacteria; minimal processing; sous vide cooking; probability modelling;
D O I
10.1016/S0309-1740(02)00125-0
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:381 / 390
页数:10
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