Evaluation of microbial hazards during processing of spanish prepared Flamenquin

Journal of Food Protection

Volumn 61, Issue 6, 1998, Pages 693-699

  Córdoba, María G ^a   Córdoba, Juan J ^b   Jordano, Rafael ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM PERFRINGENS; CRITICAL CONTROL POINT; ESCHERICHIA COLI; FLAMENQUIN; FOOD PROCESSING; FOOD SAFETY; HAZARD ASSESSMENT; MICROBIAL CONTAMINATION; PSEUDOMONAS AERUGINOSA; SPAIN; STAPHYLOCOCCUS AUREUS;

CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; GALLUS GALLUS; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 0032103284     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.6.693     Document Type: Article

References (27)

1. Anonymous. 1994. European frozen food market closing on 8.5 million tons. Quick Frozen Foods Int. 36:122-131.
2. Aramouni, F. M., E. A. E. Boyle, and L. R. Vogt. 1996. Introduction to the hazard analysis critical control point (HACCP) concept in a small meat-processing plant. Dairy Food Environ. Sanit. 16:431-439.
3. Bean, N. H., and P. M. Griffin. 1990. Foodborne disease outbreaks in the United States, 1973-1987: pathogens, vehicles, and trends. J. Food Prot. 53:804-817.
4. Bille, J., B. Catimel, E. Bannerman, C. Jacquet, M. N. Caniaux, D. Monget, and J. Rocourt. 1992. API LISTERIA, a new and promising one-day system to identify Listeria isolates. Appl. Environ. Microbiol. 58:1857-1860.
5. Carlier, V., J. C. Augustin, and J. Rozier. 1996. Destruction of Listeria monocytogenes during a ham cooking process. J. Food Prot. 59:592-595.
6. Centers for Disease Control. 1974. Salmonella surveillance annual summary, 1973. A74; Report number 121. Centers for Disease Control. Atlanta.
7. Federal Register. 1993. Heat processing, cooking, and cooling, handling and storage requirements for uncured meat patties; rule. Fed. Regist. 58:41138-41152.
8. Franco, C. M., E. J. Quinto, C. Fente, J. L. Rodriguez-Otero, L. Dominguez, and A. Cepeda. 1995. Determination of the principal sources of Listeria spp. contamination in poultry meat and poultry processing plant. J. Food Prot. 58:1320-1325.
9. Havelaar, A. H. 1994. Application of HACCP to drinking water supply. Food Control 5:145-152.
10. Hesseltine, C. W., and R. R. Graves. 1996. Microbiology of flour. Econ. Bot. 20:156-168.
11. Karacheweski, N. O., E. L. Busch, and C. L. Wells. 1985. Comparison of PRAS II, Rapid ANA, and API 2OA systems for identification of anaerobic bacteria. J. Clin. Microbiol. 21:122-126.
12. Knabel, S. J. 1995. Foodborne illness. Role of home food handling practices. Food Technol. 49:119-131.
13. Kukay, C. C., L. H. Holcomb, J. N. Sofos, J. B. Morgan, J. D. Tatum, R. P. Clayton, and G. C. Smith. 1996. Application of HACCP by small-scale and medium-scale meat processors. Dairy Food Environ. Sanit. 16:74-80.
14. Lahellec, C. 1994. Carnes de aves, p. 237-246. In C. M. Bourgeois, J. F. Mescle, and J. Zucca (ed.), Microbiología alimentaria, vol. 1. Aspectos microbiológicos de la seguridad y calidad alimentaria. Acribia, Zaragoza, Spain.
15. Lambert, A., J. P. Smith, and K. L. Dodds. 1991. Shelf life extension and microbiological safety of fresh meat-a review. Food Microbiol. 8:267-297.
16. Lund, F., O. Filtenborg, S. Westall, and J. C. Frisvad. 1996. Associated mycoflora of rye bread. Lett. Appl. Microbiol. 23:213-217.
17. Mafu, A. A., R. Higgins, M. Nadeau, and G. Cousineau. 1989. The incidence of Salmonella, Campylobacter, and Yersinia enterocolitica in swine carcasses and slaughterhouse environments. J. Food Prot. 52:642-645.
18. Mäkelä, P. M., H. J. Korkeala, and L. J. Jorma. 1990. Raw materials of cooked ring sausages as a source of spoilage lactic acid bacteria. J. Food Prot. 53:965-968.
19. Mäkelä, P. M., H. J. Korkeala, and L. J. Jorma. 1992. Ropy slime-producing lactic acid bacteria contamination at meat processing plants. Int. J. Food Microbiol. 17:27-35.
20. Mead, G. C. 1994. Microbiological hazards from red meat and their control. Br. Food J. 96:33-36.
21. Miller, M. F., M. A. Carr, D. B. Bawcom, C. B. Ramsey, and L. D. Thompson. 1997. Microbiology of pork carcasses from pigs with differing origins and feed withdrawal times. J. Food Prot. 60:242-246.
22. Notermans, S., W. J. Van Leeuwen, and J. A. Rost. 1983. Staphylococcus indigenous to poultry processing plants: persistence, enterotoxigenicity and biochemical characteristics, p. 255-266. Comptes rendus du 6ème symposium sur la qualité des viandes de volailles. Association Mondiale pour la Science Avicole,
23. O'Brien, J. K., and R. T. Marshall. 1996. Microbiological quality of raw ground chicken processed at high isostatic pressure. J. Food Prot. 59:146-150.
24. Russell, S. M. 1997. A rapid method for predicting the potential shelf life of fresh broiler chicken carcasses. J. Food Prot. 60:148-152.
25. Salmeron, J., R. Jordano, G. Ros, and R. Pozo-Lora. 1987. Microbial quality of pepper (Piper Nigrum). II. Food poisoning bacteria. Microbiol. Aliment. Nutr. 5:83-86.
26. Sveum, W. H., L. J. Moberg, R. A. Rude, and J. F. Frank. 1992. Microbiological monitoring of the food processing environment, p. 51-74. In C. Vanderzant and D. F. Splittstoesser (ed.), Compendium for the microbiological examination of foods, 3rd ed. American Public Health Association, Washington, D.C.
27. Worsfold, D., and C. J. Griffith. 1995. A generic model for evaluating consumer food safety behavior. Food Control 6:357-363.