Intrinsic Bacteria in Meat

Gill, C.O.

doi:10.1111/j.1365-2672.1979.tb01196.x

Cited by 123 publications

(50 citation statements)

References 53 publications

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“…A maior p arte d a microb iota d a carn e i n natura en con tra-se em su a su p erfície (15,25). Este con h ecimen to é ab sol u tamen te n ecessário, e con sid erad o fator p rin cip al , q u an d o se p rocu ra estab el ecer técn icas p ara mel h orar a con servação d este p rod u to (26).…”

Section: Introductionunclassified

Redução Da Contaminação Inicial De Carne Bovina Pela Sanitização Com Ácidos Orgânicos

Silva

Beraquet

1997

B. do CEPPA

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Ácidos or gânicos diluí dos f or am ut ilizados na sanit ização do tensor f asci ae l ateae bovino par a r eduzir sua micr obiot a super f icial e aument ar a vida-de-pr at eleir a da car ne r ef r iger ada. Após os t r at ament os e em int er valos de t r ês e cinco dias de est ocagem r ealizou-se análises micr obiológicas, det er minação de per da de peso, ver if icação do pH e análise sensor ial. O s t r at ament os r eduzir am signif icat ivament e a car ga micr obiana dos músculos e mant iver am est a r edução pelo per í odo de nove dias. Nos músculos submet idos aos t r at ament os obser vouse per das de peso super ior es ao gr upo cont r ole. Após t r ês dias de est ocagem, os escor es at r ibuí dos aos músculos t r at ados com a solução de ácidos or gânicos e ao cont r ole f or am est at ist icament e super ior es aos dos músculos t r at ados com a solução ácida, seguida de alginat o de cálcio e aos t r at ados com a solução ácida mais alginat o de cálcio. Ver if icou-se t ambém que os t r at ament os não modif icar am a apar ência dos músculos.

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Section: Introductionunclassified

Redução Da Contaminação Inicial De Carne Bovina Pela Sanitização Com Ácidos Orgânicos

Silva

Beraquet

1997

B. do CEPPA

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“…Guillén-Velasco et al (2004) found that bluefin tuna skin showed a higher total viable count than that of the muscle. The origin of the external contamination of tuna is associated with the contamination of the seawater, freezing brine, handling operations, and fresh water used for thawing tuna (GILL;PENNEY, 1977;CRAVEN et al, 2001;LORCA et al, 2001). …”

Section: Microbiological Analysismentioning

confidence: 99%

“…Some of this damage is associated with crushing due to the great volume caught. In addition, tuna is sometimes damaged by operators during boat offloading (GILL;PENNEY, 1977;CRAVEN et al, 2001 …”

Section: Introductionmentioning

confidence: 99%

Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing

et al. 2013

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“…Heavy expenditure on buildings and equipment to meet increasingly stringent regulatory requirements, and enhanced inspection, has done nothing to reduce the incidence of meat-associated enteric disease in humans (Goodhand 1983;Hudson et al 1987). Instead, the incidence of human salmonellosis has been steadily rising for many years, while meat-associated organisms such as Campylobacter and enteropathogenic Escheichia coli have emerged as important causes of enteric disease (Silliker 1982;Griffin et al 1988;Griffiths and park 1990;Park et al 1991 (Gill 1979). Slaughtering will not lead to the contamination of tissues, except when they are directly contacted by slaughtering instruments (Mackey and Derrick 1979). Contamination of meat occurs during the dressing process, when bacteria are transferred from the skins and the guts of carcasses to the freshly exposed meat surfaces.…”

Section: The Efftcacy Of Traditional Meat Inspectionmentioning

confidence: 99%

Current and emerging approaches to assuring the hygienic condition of red meats

Gill¹

1995

Can. J. Anim. Sci.

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Gill, C. O. 1995. Current and emerging approaches to assuring the hygienic condition of red meats. Can. J. Anim. Sci. 75: 1-13. Current meat inspection aCtivities exclude overtly diseased animals and carcasses from human consumption, and prevent grossly unhygienic meat production practices. However, they have signally failed to reduce the incidence of enteric pathogens on meat although the transmission of such organisms from asymptomatic animals is recognized as the major health risk associated with meat. The general hygienic condition of meat will be improved only if effective Hazard Analysis: Critical Control Point (HACCP) systems can be developed for meat production, preparation and distribution processes. The development of effective HACCP systems is impeded by the uncertain commitment of managements to product improvement, the lack of defined procedures for the objective identification of hazardous practices, and the persistence of the subjective assessment of the hygienic condition of product. Cette mise au point est entrav6e par l'engagement encore peu convaincu des gestionnaires envers I'am6lioration des produits, par I'absence de protocoles d6finis pour lidentification objective des pratiques dangereuses et par la persistance de la pratique de l'6valuation subjective de l'6tat hygi6nique des produits. L'6laboration de protocoles objectifs pour I'analyse des risques faciliterait l'6limination des autres obstacles ir la mise en place de systbmes ARMPC.

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Intrinsic Bacteria in Meat

Cited by 123 publications

References 53 publications

Redução Da Contaminação Inicial De Carne Bovina Pela Sanitização Com Ácidos Orgânicos

Redução Da Contaminação Inicial De Carne Bovina Pela Sanitização Com Ácidos Orgânicos

Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing

Current and emerging approaches to assuring the hygienic condition of red meats

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