ShareMicroorganisms in fresh ground meats: the relative safety of products with low versus high numbers.
Author(s) : JAY J. M.
Type of article: Article
Summary
Study of contamination hazards from pathogens following several cases of food poisoning from ground beef. Considerations on the effectiveness of carcass disinfection processes and on the antagonistic effects of other microorganisms present in ground meat in various quantities. Reducing the total micro-organism count does not seem to be an absolute guarantee of safety in ground meat.
Details
- Original title: Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers.
- Record ID : 1998-0357
- Languages: English
- Source: Meat Sci. - vol. 43 - n. suppl.
- Publication date: 1996
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Safety; Mince; Microbiology; Meat; Hygiene
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Minced meat on the menu.
- Date : 1996/09
- Languages : English
- Source: Meat Process., int. Ed. - vol. 3 - n. 5
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FROZEN HAMBURGER. 1. MICROBIOLOGICAL STUDIES.
- Author(s) : MAGGI E.
- Date : 1985
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 24 - n. 229
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SIGNIFICANCE OF SALMONELLAE IN SAUSAGE AND RAW ...
- Author(s) : SCHMIDT U.
- Date : 1986
- Languages : German
- Source: Fleischerei - vol. 37 - n. 4
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EFFECT OF GARLIC ON SALMONELLAE IN EGYPTIAN KOFTA.
- Author(s) : KHATEIB T. el-, SCHMIDT U., LEISTNER L.
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 94
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STORAGE PROPERTIES OF MINCED MEAT IN A MODIFIED...
- Author(s) : FISCHER A.
- Date : 1983/10
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 10
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