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|Title: ||Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCP|
|Authors: ||Prendergast, Deirdre M.|
Sheridan, James J.
|Issue Date: ||Nov-2008|
|Citation: ||Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCP. The National Food Centre Research Report No. 100. Deirdre Prendergast et al. Dublin; Teagasc, 2008. ISBN 1841705330|
|Series/Report no.: ||The National Food Centre Research Report;No. 100|
|Abstract: ||During chilling, temperatures of carcass surfaces at different sites change over time as do other parameters such as water activity (aw), the structure of the muscle and other tissues, as the carcass enters rigor mortis. Many of these factors are known to have a major effect on cell survival and growth and must be considered in determining the influence of chilling on bacterial survival on carcass surfaces. This study aimed to determine if chilling could be used as a critical control point (CCP) in beef slaughter in relation to pathogens such as E. coli O157:H7 and L. monocytogenes, using E. coli and Listeria innocua as pathogen indicators. The present study was designed to determine the influence of (a) chilling at 10oC for 72 h on the survival of E. coli and (b) chilling at 4oC for 72 h on the survival of L. innocua inoculated at different sites on beef carcasses. Three sites (neck, outside round and brisket) were inoculated (1) immediately after dressing while hot (E. coli and L. innocua) and (2) when cold after chilling (L. innocua). The influence of changes in surface aw was also considered and their relationship to the survival of E. coli and L. innocua over time was assessed. The data are discussed in relation to the use of chilling as a CCP in beef hazard analysis (HACCP) and the monitoring of neck temperature as the most suitable CCP.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Safety|
Food Chemistry & Technology
Food Programme End of Project Reports
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