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SOURCES OF THE MICROBIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS.

[In German. / En allemand.]

Author(s) : LEISTNER L.

Type of article: Article

Summary

THE A. SUMMARISES THE KIND OF MICROORGANISMS CAUSING A CONTAMINATION AND THE CONDITIONS FAVOURING THEIR GROWTH AND SURVEYS, WITH THE EXAMPLE OF SEVERAL MEAT PRODUCTS, THE VARIOUS FACTORS ABLE TO REDUCE THIS GROWTH: MEETING SANITARY REGULATIONS, COLD STORAGE (TEMPERATURE AND TIME), CURING (WITH NITRITES), THERMAL TREATMENT (PASTEURISATION, CANNING). THE FOLLOWING TEMPERATURE SCALES ARE SINGLED OUT: 1. ABOVE 348 K (75C): NO POSSIBLE MICROBIAL GROWTH. 2. BETWEEN 348 AND 318 K (75 AND 45C): GROWTH OF THERMOPHILIC AND HEAT-TOLERANT MICROORGANISMS. 3. BETWEEN 318 AND 278 K (45 AND 5C):GROWTH OF MESOPHILIC AND MESOTOLERANT MICROORGANISMS. 4. BETWEEN 278 AND 272 K (5 AND -1C): GROWTH OF PSYCHROPHILIC AND PSYCHROTOLERANT MICRO-ORGANISMS. 5. BETWEEN 272 AND 255 K (-1 AND -18C): GROWTH OF CRYOTOLERANT MICROORGANISMS (PSEUDOMONADS, YEASTS, MOULDS). 6. BELOW 255 K (-18C): NO MICROBIAL GROWTH. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0484
  • Languages: German
  • Source: Fleischerei - vol. 32 - n. 5
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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