Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

Journal of Applied Microbiology

Volumn 94, Issue 6, 2003, Pages 1036-1042

  Bolton, D J ^a,c   Pearce, R ^a   Sheridan, J J ^a   McDowell, D A ^b   Blair, I S ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c FOOD SAFETY AUTHORITY OF IRELAND   (Ireland)

Author keywords

Critical scalding temperatures; D values; Pork slaughter; Preventing cross contamination; Salmonella

Indexed keywords

ALGAE; ANTIBIOTICS; CELL CULTURE; CONTAMINATION; MEATS; POLYSACCHARIDES; SALMONELLA; SULFUR COMPOUNDS; SUSPENSIONS (FLUIDS); TANKS (CONTAINERS);

CELL NUMBER; CRITICAL SCALDING TEMPERATURE; CRITICAL TEMPERATURES; CROSS CONTAMINATION; D VALUES; PORK SLAUGHTER; PREVENTING CROSS-CONTAMINATION; RESISTANT MUTANTS; TEMPERATURE LIMITS; TRYPTONE;

TEMPERATURE;

FOOD INDUSTRY; MICROBIOLOGY;

ARTICLE; BACTERIUM CONTAMINATION; CARCASS; DISINFECTION; HEAT TREATMENT; INFECTION PREVENTION; MEAT; SALMONELLA; SLAUGHTERHOUSE; TEMPERATURE DEPENDENCE;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; SALMONELLA; SUS SCROFA;

EID: 0037682076     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01938.x     Document Type: Article

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