Linked Life Data

9851598

Source:http://linkedlifedata.com/resource/pubmed/id/9851598

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
1999-1-12
pubmed:abstractText
Increased consumer awareness and concern about microbial foodborne diseases has resulted in intensified efforts to reduce contamination of raw meat, as evidenced by new meat and poultry inspection regulations being implemented in the United States. In addition to requiring operation of meat and poultry slaughtering and processing plants under the principles of the hazard analysis critical control point (HACCP) system, the new regulations have established microbiological testing criteria for Escherichia coli and Salmonella, as a means of evaluating plant performance. These developments have renewed and intensified interest in the development and commercial application of meat and poultry decontamination procedures. Technologies developed and evaluated for decontamination include live animal cleaning/washing, chemical dehairing, carcass knife-trimming to remove physical contaminants, steam/hot water-vacuuming for spot-cleaning/decontamination of carcasses, spray washing/rinsing of carcasses with water of low or high pressures and temperatures or chemical solutions, and exposure of carcass sides to pressurized steam. Under appropriate conditions, the technologies applied to carcasses may reduce mean microbiological counts by approximately one-three log colony forming units (cfu)/cm2, and some of them have been approved and are employed in commercial applications (i.e., steam-vacuuming; carcass spray-washing with water, chlorine, organic acid or trisodium phosphate solutions; hot water deluging/spraying/rinsing, and pressurized steam). The contribution of these decontamination technologies to the enhancement of food safety will be determined over the long term, as surveillance data on microbial foodborne illness are collected. This review examines carcass decontamination technologies, other than organic acids, with emphasis placed on recent advances and commercial applications.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0168-1605
pubmed:author
pubmed:issnType
Print
pubmed:day
10
pubmed:volume
44
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
171-88
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed-meshheading:9851598-Animals, pubmed-meshheading:9851598-Cattle, pubmed-meshheading:9851598-Chlorine, pubmed-meshheading:9851598-Chlorine Compounds, pubmed-meshheading:9851598-Colony Count, Microbial, pubmed-meshheading:9851598-Disinfectants, pubmed-meshheading:9851598-Disinfection, pubmed-meshheading:9851598-Female, pubmed-meshheading:9851598-Food-Processing Industry, pubmed-meshheading:9851598-Hydrogen Peroxide, pubmed-meshheading:9851598-Male, pubmed-meshheading:9851598-Meat, pubmed-meshheading:9851598-Oxides, pubmed-meshheading:9851598-Phosphates, pubmed-meshheading:9851598-Pilot Projects, pubmed-meshheading:9851598-Poultry, pubmed-meshheading:9851598-Steam, pubmed-meshheading:9851598-United States, pubmed-meshheading:9851598-United States Department of Agriculture, pubmed-meshheading:9851598-Water
pubmed:year
1998
pubmed:articleTitle
Nonacid meat decontamination technologies: model studies and commercial applications.
pubmed:affiliation
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA. jsofos@ceres.agsci.colostate.edu
pubmed:publicationType
Journal Article, Review