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Viandes rouges et animaux d'élevage : incidence des clostridia.

Clostridia in red meat and slaughter animals.

Auteurs : EISGRUBER H., STOLLE A.

Résumé

Members of the genus Clostridium are clinically important bacterial pathogens. They also have significance with regard to food hygiene since they can be responsible for food spoilage as well as food poisoning. The intention of the paper is to review the present knowledge on the presence of clostridial species in meat and organs and to present new data on clostridial contamination in slaughtered animals. The different routes which can lead to contamination of meat and organs with clostridia are illustrated and the concept of "intrinsic bacteria" is discussed.

Détails

  • Titre original : Clostridia in red meat and slaughter animals.
  • Identifiant de la fiche : 2000-3073
  • Langues : Anglais
  • Source : Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
  • Date d'édition : 1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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