Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat

International Journal of Food Microbiology

Volumn 194, Issue , 2015, Pages 7-14

  Omer, Mohamed K ^a   Hauge, Sigrun J ^a   Østensvik, Øyvin ^b   Moen, Birgitte ^c   Alvseike, Ole ^a   Røtterud, Ole Johan ^a   Prieto, Miguel ^d   Dommersnes, Sissel ^e   Nesteng, Ole H ^f   Nesbakken, Truls ^b  

^a Animalia   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NOFIMA   (Norway)

^d UNIVERSITY OF LEÓN   (Spain)

^e Fatland Jæren AS   (Norway)

^f Nortura SA   (Norway)

Author keywords

Carcass decontamination; E. coli; Hot water pasteurisation; Microbial dynamics; Sheep; Slaughter hygiene

Indexed keywords

HOT WATER; RNA 16S; WATER VAPOR;

ARTICLE; BACTERIAL COUNT; CARCASS; COLONY FORMING UNIT; COMPARATIVE STUDY; CONTROLLED STUDY; ESCHERICHIA; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD PROCESSING; GENE SEQUENCE; MEAT; MEAT INDUSTRY; MICROBIAL CONTAMINATION; NONHUMAN; PASTEURIZATION; PATHOGEN LOAD; PLATE COUNT; SHEEP MEAT; SHIGELLA; SLAUGHTERHOUSE; STEAM VACUUM; ANIMAL; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD INDUSTRY; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NORWAY; PROCEDURES; SHEEP; STANDARDS; WATER VAPOR;

OVIS ARIES;

ABATTOIRS; ANIMALS; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD INDUSTRY; FOOD MICROBIOLOGY; MEAT; NORWAY; RNA, RIBOSOMAL, 16S; SHEEP; STEAM;

EID: 84910002209     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.11.002     Document Type: Article

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