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|Title: ||A study on the use of chilling as a critical control point in a beef HACCP plan.|
|Authors: ||Kinsella, Kathleen|
Sheridan, James J.
|Issue Date: ||Feb-2006|
|Citation: ||A study on the use of chilling as a critical control point in a beef HACCP plan. The National Food Centre Research Report No. 80. Kathleen Kinsella et al. Dublin; Teagasc, 2006. ISBN 184170457X|
|Series/Report no.: ||The National Food Centre Research Report;No. 80|
|Abstract: ||Investigations were undertaken to establish the critical limits for use of chilling in a Hazard Analysis Critical Control Point (HACCP) system for beef. Information was obtained on the influence of chilling on the survival of bacteria, including the pathogen Salmonella Typhimurium DT104, attached to beef carcass surfaces. In general, a chilling regime could not be identified that gave consistent and meaningful reductions in surface bacterial counts while not seriously compromising the quality of the carcasses in terms of excessive amounts of weight loss. The study concluded that chilling was not a satisfactory process for use as a critical control point (CCP) in beef chilling and could not be recommended to the Irish beef industry for inclusion in a HACCP plan.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Safety|
Food Chemistry & Technology
Food Programme End of Project Reports
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