Decontamination techniques of pathogen bacteria in meat and poultry

被引：71

作者：

Dinçer, AH ^{[1
]}

Baysal, T ^{[1
]}

机构：

[1] Univ Ege, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey

来源：

CRITICAL REVIEWS IN MICROBIOLOGY | 2004年 / 30卷 / 03期

关键词：

decontamination; meat; poultry; foodborne pathogen;

D O I：

10.1080/10408410490468803

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.

引用

页码：197 / 204

页数：8

共 80 条

[1] EFFECT OF ACID DECONTAMINATION OF BEEF SUBPRIMAL CUTS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS [J].

ACUFF, GR ;

VANDERZANT, C ;

SAVELL, JW ;

JONES, DK ;

GRIFFIN, DB ;

EHLERS, JG .

MEAT SCIENCE, 1987, 19 (03) :217-226

[2] Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure [J].

Ananth, V ;

Dickson, JS ;

Olson, DG ;

Murano, EA .

JOURNAL OF FOOD PROTECTION, 1998, 61 (12) :1649-1656

[3] REDUCING MICROBIAL-POPULATIONS ON BEEF TISSUES - CONCENTRATION AND TEMPERATURE OF AN ACID MIXTURE [J].

ANDERSON, ME ;

MARSHALL, RT .

JOURNAL OF FOOD SCIENCE, 1990, 55 (04) :903-905

[4]

[Anonymous], 1995, New Methods of Food Preservation

[5]

[Anonymous], 1995, NEW METHODS FOOD PRE, DOI DOI 10.1016/j.ijfoodmicro.2009.11.003

[6]

[Anonymous], 1996, Federal Register

[7]

Barbosa-C?novas GV., 2000, J FOOD SCI S, V65, P82, DOI [10.1111/j.1750-3841.2000.tb00621.x, DOI 10.1111/J.1750-3841.2000.TB00621.X, DOI 10.1111/j.1750-3841.2000.tb00621.x]

[8]

Barbosa-Canovas G.V., 2000, J FOOD SCI, V65, P65, DOI DOI 10.1111/J.1750-3841.2000.TB00619.X

[9] The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs [J].

Bautista, DA ;

Sylvester, N ;

Barbut, S ;

Griffiths, MW .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1997, 34 (03) :279-292

[10] REDUCTION OF MICROORGANISMS ON BEEF SURFACES UTILIZING ELECTRICITY [J].

BAWCOM, DW ;

THOMPSON, LD ;

MILLER, MF ;

RAMSEY, CB .

JOURNAL OF FOOD PROTECTION, 1995, 58 (01) :35-38

← 1 2 3 4 5 6 7 8 →