The use of predictive microbiology by the Australian meat industry

International Journal of Food Microbiology

Volumn 73, Issue 2-3, 2002, Pages 363-366

  Sumner, John ^a,b   Krist, Karen ^a  

^a Meat and Livestock Australia   (Australia)

^b Deviot Tasmania 7275 ^*  (Australia)

Author keywords

Hot boning; Meat; Predictive microbiology

Indexed keywords

ARTICLE; AUSTRALIA; FERMENTATION; FOOD CONTROL; FOOD PROCESSING; INDUCED HYPOTHERMIA; MEAT INDUSTRY; NEW ZEALAND; PREDICTION; SCIENCE; STORAGE TEMPERATURE;

ANIMALS; AUSTRALIA; BACTERIA; CATTLE; EQUIPMENT FAILURE; FERMENTATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; MEAT; MODELS, BIOLOGICAL; SOFTWARE;

EID: 0037061123     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00672-9     Document Type: Article

References (4)

1. Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process
2. The generation time, lag time and minimum growth temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs