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MICROBIOLOGICAL CRITERIA FOR CHILLED AND FROZEN MEATS.

Author(s) : CHRISTIAN J. H. B.

Summary

THE THREE BASIC MEANS OF CONTROLLING THE LEVEL OF MICROORGANISMS ON MEAT ARE DESCRIBED, OF THESE REFRIGERATION WILL CONTROL THE LEVEL, BUT DOES NOT GIVE ABSOLUTE CON THERE IS AN ENORMOUS VARIABILITY IN MICROBIAL COUNTS ON THE SAME CARCASE, AND BETWEEN THE SAME SITES ON DIFFERENT CARCASES IN THE SAME SLAUGHTERHOUSE. IT IS DIFFICULT TO TAKE SUFFICIENT MEASUREMENTS TO ISOLATE IMPORTANT BACTERIA, AND RESULTS TAKE TOO LONG TO PRODUCE. THE AUTHOR PROPOSES THAT PREVENTATIVE QUALITY ASSURANCE SYSTEMS SHOULD BE INTRODUCED SUCH AS THE HAZARD-ANALYSIS CRITICAL-CONTROL PATH (HACCP). A HAZARD ANALYSIS CONSISTS OF AN EVALUATION OF ALL PROCEDURES CONCERNED WITH PRODUCTION, DISTRIBUTION AND USE OF RAW MATERIALS AND FOOD PRODUCTS. MONITORING SYSTEMS WOULD THEN HAVE TO BE ESTABLISHED, WHICH MAY BE VISUAL, CHEMICAL, PHYSICAL OR MICROBIOLOGICAL. SUCH PROCEDURES ARE BEING INTRODUCED INTO THE MEAT INDUSTRIES OF SEVERAL COUNTRIES. G.R.S.

Details

  • Original title: MICROBIOLOGICAL CRITERIA FOR CHILLED AND FROZEN MEATS.
  • Record ID : 1989-2323
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 3; 8 p.; 1 fig.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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