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STORAGE OF OFFALS.

LA CONSERVATION DES ABATS.

Type of article: Article

Summary

FOUR TABLES COMPARE THE MICROBIOLOGICAL TESTS CARRIED OUT ON BEEF, PORK OR LAMB LIVERS, KIDNEYS, AND HEARTS, IMMEDIATELY AFTER SLAUGHTERING, THEN AFTER 1, 3 OR 5 DAY STORAGE AT ABOUT 274 K (1 DEG C), 6 TO 12 HR EXPOSURE AT 303 K (30 DEG C), FOUR DAY STORAGE AT 253 K (-20 DEG C) AND 24 OR 48 HR THAWING, DONE IN THE SLAUGHTER-HOUSE AT 298 K (25 DEG C). THE MOST FREQUENTLY IDENTIFIED BACTERIA ARE CORYNEBACTERIA, MICROCOCCI AND PSEUDOMONAS. LIMITATION OF THEIR GROWTH DEPENDS ON THE STRICT OBSERVANCE OF SANITARY RULES DURING SLAUGHTERING AND THE HANDLING OF OFFALS, REDUCING THE COUNTS, AND ALSO KEEPING THE OFFALS AT CHILLING AND FREEZING TEMPERATURES AS SOON AS POSSIBLE AFTER THESE PROCESSES. G.G.

Details

  • Original title: LA CONSERVATION DES ABATS.
  • Record ID : 1983-2204
  • Languages: French
  • Source: Filière Viande - n. 50
  • Publication date: 1982/11
  • Document available for consultation in the library of the IIR headquarters only.

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