Hot water surface pasteurisation of lamb carcasses: Microbial effects and cost-benefit considerations

International Journal of Food Microbiology

Volumn 146, Issue 1, 2011, Pages 69-75

  Hauge, Sigrun J ^a,b   Wahlgren, Magnus ^c   Røtterud, Ole Johan ^a   Nesbakken, Truls ^b  

^a Animalia   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Nortura SA   (Norway)

Author keywords

Carcass decontamination; E. coli; Hot water pasteurisation; Lamb; Meat production; Pasteurisation

Indexed keywords

HOT WATER;

ARTICLE; BACILLUS CEREUS; BACTERIUM ISOLATION; CARCASS; CHEMICAL PARAMETERS; CLOSTRIDIUM PERFRINGENS; COLONY FORMING UNIT; COST BENEFIT ANALYSIS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; LAMB; MEAT INDUSTRY; NONHUMAN; PASTEURIZATION; PLATE COUNT; SLAUGHTERHOUSE; SURFACE PROPERTY;

ANIMALS; COLONY COUNT, MICROBIAL; COST-BENEFIT ANALYSIS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; EUROPE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; MEAT; SHEEP, DOMESTIC; WATER;

BACILLUS CEREUS; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; ESCHERICHIA COLI;

EID: 79953038012     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.003     Document Type: Article

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