Factors influencingmicrobial transmission in a meat processing plant
| العنوان: | Factors influencingmicrobial transmission in a meat processing plant |
|---|---|
| المؤلفون: | Branko Velebit, B. Lakicevic, V. V. Nasonova, N.M. Revutskaya, Anastasia Semenova, Yu. K. Yushina |
| المصدر: | Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 2, Pp 183-190 (2021) |
| بيانات النشر: | The Gorbatov's All-Russian Meat Research Institute, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | 0303 health sciences, Curing (food preservation), Meat packing industry, 030306 microbiology, business.industry, food and beverages, sausage production, 04 agricultural and veterinary sciences, Mincing, TP368-456, Biology, Microbial contamination, 040401 food science, Food processing and manufacture, Biotechnology, meat, 03 medical and health sciences, 0404 agricultural biotechnology, slaughtering, Digestive tract, Cold chain, disinfectants, business, meat processing, pathogenic microorganisms |
| الوصف: | 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. |
| تدمد: | 2414-441X 2414-438X |
| DOI: | 10.21323/2414-438x-2021-6-2-183-190 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21730c18dfd9a55fd756422857658647 https://doi.org/10.21323/2414-438x-2021-6-2-183-190 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....21730c18dfd9a55fd756422857658647 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 2414441X 2414438X |
|---|---|
| DOI: | 10.21323/2414-438x-2021-6-2-183-190 |