Use of irradiation for microbial decontamination of meat: Situation and perspectives

Meat Science

Volumn 62, Issue 3, 2002, Pages 277-283

  Satin, Morton ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PASTEURIZATION; PATHOGENS;

BACTERIA; FOOD PRESERVATION; IONIZING RADIATION; IRRADIATION; PACKING PLANTS; RADIATION DECONTAMINATION;

MEATS;

EID: 0036876272     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00129-8     Document Type: Conference Paper

References (11)

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2. Appleby, J., & Barks, A. J. (1905). British patent no. 1609. 26 Jan.
3. Bailey, J. S., Nelson, A. C., & Blankenship, L. C. (1991). A comparison of an Enzyme Immunoassay, DNA hybridization, Antibody immobilization, and conventional methods for recovery of naturally occurring Salmonellae from processed broiler carcasses. Journal of Food Protection, 54(5), 354.
4. Kelly, L., Anderson, W., & Snary, E. (2000). Exposure assessment of Salmonella spp. In Broilers, in joint FAO/WHO activities on risk assessment of microbiological hazards in foods - risk assessment: Salmonella spp. in broilers and eggs (MRA 00/05 WHO). Geneva.
5. Lieber, H. (1905). US Patent 788480, 25 April.
6. Lillard, H. S. (1989). Incidence and recovery of Salmonellae and other bacteria from commercially processed poultry carcasses at selected pre- and post-evisceration steps. Journal of Food Protection, 52(2), 89.
7. Minsch, F. (1896). Münch Med Wochensch, 5, 101, & 9, 202.
8. Notermans, S., & Kampelmacher. E. H. (1974). Attachment of some bacterial strains to the skin of broiler chickens. British Poultry Science, 15, 573.
9. Public Health Laboratory Service. (1990). Memorandum of Evidence to the Agriculture Committee Inquiry on Salmonella in Eggs. Public Health Laboratory Service, Microbiological Digest, 6, 1 (quoted in Roberts, D., Sources of Infection: Food., The Lancet, 336, 859).
10. Schwartz, B. (1921). Effect of X-rays on Trichinae. Journal of Agricultural Research, 20, 845.
11. World Health Organization. (1981). Wholesomeness of irradiated food. Report of a joint FAO/IAEA/WHO expert committee in food irradiation (WHO Technical Report Series 659). Geneva: World Health Organization.