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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/196

Title: The development and/or validation of novel intervention technologies to assure meat food safety
Authors: Bolton, Declan J.
Byrne, Brian
Lyng, James G.
Keywords: Meat production
Food safety
Farm to fork
Lamb
Beef
Meat hygiene
Issue Date: Feb-2007
Publisher: Teagasc
Citation: The development and/or validation of novel intervention technologies to assure meat food safety. The National Food Centre Research Report No. 88. Declan J. Bolton et al. Dublin; Teagasc, 2007. ISBN 1841704784
Series/Report no.: The National Food Centre Research Report;No. 88
Abstract: This project was undertaken to fill some of the knowledge gaps in meat food safety from farm to fork. The data provide the scientific basis for a clean sheep policy to reduce the impact of fleece as a source of microbial contamination on ovine carcasses at the beginning of the slaughter process. At the other end of the slaughter-line, a polyurethane sponge swabbing technology was developed for ovine and bovine carcass sampling as required in 2001/471/EC and the new European Commission Hygiene Regulations. At the processing stages, studies were undertaken to determine the most effective media for the recovery and culture of Cl. perfringens cells and spores; the results were then applied to thermal inactivation studies on these bacteria. Thermal resistance data were also obtained for Bacillus cereus and a radio frequency cook for meat products was validated in terms of the destruction of Cl. perfringens and B. cereus cells and spores. Finally, an aerobiology study investigated the effectiveness of a range on measures to prevent air acting as a vector for bacterial dispersion in a meat processing plant.
Description: End of Project Report
URI: http://hdl.handle.net/11019/196
ISBN: 1841704784
Appears in Collections:Food Safety
Food Programme End of Project Reports

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