Factors influencingmicrobial transmission in a meat processing plant
Branko Velebit,B. Lakicevic,Anastasia Semenova,N.M. Revutskaya,Yu. K. Yushina,V. V. Nasonova +5 more
- Vol. 6, Iss: 2, pp 183-190
TLDR
To minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.Abstract:
The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.read more
Citations
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Biofilm formation by filamentous fungi recovered from a water system
Virgínia M. Siqueira,Nelson Lima +1 more
TL;DR: In this article, Aspergillus sp., Alternaria sp., Botrytis sp, Cladosporium sp, and Penicillium sp were used to evaluate their capability to grow as biofilms under laboratorial conditions.
References
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Genevieve A. Barkocy-Gallagher,Terrance M. Arthur,Mildred Rivera-Betancourt,Xiangwu Nou,Steven D. Shackelford,Tommy L. Wheeler,Mohammad Koohmaraie +6 more
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Efstathios Giaouris,Even Heir,Michel Hébraud,Nikos Chorianopoulos,Solveig Langsrud,Trond Møretrø,Olivier Habimana,Mickaël Desvaux,Sandra Renier,George-John E. Nychas +9 more
TL;DR: In this review, all aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.
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Bacterial disinfectant resistance—a challenge for the food industry
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