Assessment of the hygienic performance of a sheep carcass dressing process

Journal of Food Protection

Volumn 61, Issue 3, 1998, Pages 329-333

  Gill, C O ^a   Baker, L P ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; FOOD SAFETY; MATHEMATICAL ANALYSIS;

ESCHERICHIA COLI; OVIS ARIES;

EID: 0032031774     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.3.329     Document Type: Article

References (10)

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2. Ellerbroek, L. I., J. F. Wegener, and G. Arndt. 1993. Does spray washing of lamb carcasses alter bacterial surface contamination? J. Food Prot. 56:432-436.
3. Entis, P., and P. Boleszczuk. 1990. Direct enumeration of coliforms and Escherichia coli by hydrophobic grid membrane filter in 24 h using MUG. J. Food Prot. 53:948-952.
4. Gill, C. O., and T. Jones. 1997. Assessment of the hygienic characteristics of a process for dressing pasteurized pig carcasses. Food Microbiol. 14: 81-91.
5. Gill, C. O., M. Badoni, and T. Jones. 1996. Hygienic effects of trimming and washing operations in a beef-carcass-dressing process. J. Food Prot. 59:666-669.
6. Grau, F. H. 1986. Microbial ecology of meat and poultry, p. 1-48. In A. M. Pearson and T. R. Dutson (eds.), Advances in meat research, vol. 2. AVI Publishing Co., Westport, CT.
7. Kilsby, D. C., and M. E. Pugh. 1981. The relevance of the distribution of microorganisms within batches of food to the control of microbiological hazards from foods. J. Appl. Bacteriol. 51:345-354.
8. Salvage, B. 1993. Quality lost, quality found. Meat Proces., TQM Suppl. 4-5.
9. U.S. Department of Agriculture. 1995. Pathogen reduction: hazard analysis and critical control point systems: proposed rule. Fed. Regist. 60:6774-6889.
10. U.S. Department of Agriculture. 1996. Pathogen reduction: hazard analysis and critical control point (HACCP) systems: final rule. Fed. Regist. 61:38805-38989.