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CONTROL OF BACTERIAL GROWTH ON HOT BONED MEAT.

Author(s) : WALKER D. J.

Summary

THE TEMPERATURE OF HOT BONED MEAT SHOULD BE DECREASED TO A VALUE LOWER THAN 281 K (8 DEG C) IN ORDER TO PREVENT POSSIBLE BACTERIAL GROWTH CAUSING FOOD POISONING. THE CONVENTIONAL EQUIPMENT OF SLAUGHTERHOUSES DOES NOT PROVIDE SUFFICIENTLY RAPID COOLING, UNLESS THE BACTERIAL COUNTS ON THE CARCASS ARE REDUCED BY AT LEAST 90% PRIOR TO BONING. OTHER COOLING PROCESSES CAN BE USED SUCH AS PLATE FREEZERS OR LIQUID NITROGEN.

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Pages: 1986-3

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Details

  • Original title: CONTROL OF BACTERIAL GROWTH ON HOT BONED MEAT.
  • Record ID : 1988-0652
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 31-37; 2 fig.; 2 tabl.; 4 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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