Attachment of bacteria to beef from steam-pasteurized carcasses

Journal of Food Protection

Volumn 64, Issue 4, 2001, Pages 493-497

  Warriner, K ^a   Eveleigh, K ^b   Goodman, J ^c   Betts, G ^d   Gonzales, M ^d   Waites, W M ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Woburn Road Industrial Estate   (United Kingdom)

^c Meat and Livestock Commission   (United Kingdom)

^d CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIUM ADHERENCE; BEEF; BIOLUMINESCENCE; CARCASS; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; GENETIC STRAIN; PASTEURIZATION; SURFACE; WATER CONTAMINATION;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS; PSEUDOMONAS FRAGI; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0035045876     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.4.493     Document Type: Article

References (34)

1. Attachment and removal of Salmonella spp. on meat and poultry tissues
2. The microbiological examination of meat
3. Attachment of Escherichia coli O157:H7 and other bacterial cells grown in two media to beef adipose and muscle tissues
4. Surface contamination of beef carcasses by faecal coliforms
5. Use of luminescent strains of Salmonella enteritidis to monitor contamination and survival in eggs
6. Confocal scanning laser microscopy of porcine muscle colonised by meat spoilage bacteria
7. Bacterial starvation stress and contamination of beef
8. New and established carcass decontamination procedures in beef-processing industry
9. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer
10. Attachment of psychrotrophic meat spoilage bacteria to muscle surfaces
11. Attachment of bacteria to meat surfaces: A review
12. Attachment of certain bacterial strains to chicken and beef meat
13. Factors influencing attachment of Escherichia coli O157:H7 to beef tissues and removal using sanitizing rinses
14. The effects of hot water pasteurisation treatments on the appearances and microbiological conditions of beef carcass sides
15. Structural changes developing with rigor that facilitate bacterial invasion of muscle tissue
16. Effects of chlorination on bacteriological profile of raw chicken carcasses
17. Penetration of Salmonella typhimurium into turkey skin
18. Selective sorption of bacteria from seawater
19. Retention of bacteria on chicken skin after immersion in bacterial suspension
20. Surface pasteurisation of raw poultry meat by steam
21. The effect of cultural procedures on the attachment of bacteria to chicken breast meat
22. Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef
23. Steam pasteurisation of commercially slaughtered beef carcasses: Evaluation of bacterial populations at five anatomical locations
24. Evaluation of a steam pasteurisation process in a commercially beef processing facility
25. A microscopic method to visualize Escherichia coli interaction with beef muscle
26. Luminescence-based nonextractive techniques for in situ detection of Escherichia coli in soil
27. Rapid physicochemical detachment, separation and concentration of bacteria from beef surfaces
28. Plasmid-encoded outer membrane protein YadA mediates specific binding of enteropathogenic Yersiniae to various types of collagen
29. Sources of contamination during slaughter and measures for control
30. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: Prospects and controversies
31. Nonacid meat decontamination technologies: Model studies and commercial applications
32. Binding of collagen to Staphylococcus aureus cowan I
33. Effect of flagella on initial attachment of Listeria monocytogenes to stainless steel