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|Title: ||Development of HACCP analysis systems for beef slaughter|
|Authors: ||Doherty, Alice M.|
McEvoy, John M.
Sheridan, James J.
Hazard Analysis Critical Control Point
total bacterial counts
Escherichia coli O157:H7
|Issue Date: ||Jan-1999|
|Publisher: ||Teagasc, Ballsbridge, Dublin 4|
|Citation: ||Development of HACCP analysis systems for beef slaughter. The National Food Centre Research Report No. 5. Alice M. Doherty et al. Dublin; Teagasc, 1999. ISBN 1841700002|
|Series/Report no.: ||The National Food Centre Research Reports;No. 5|
|Abstract: ||The aim of this study was to establish the types and levels of bacterial contamination on beef carcasses slaughtered under commercial conditions. This information is necessary as baseline data for the implementation of a Hazard Analysis Critical Control Point (HACCP) plan in a meat factory. Samples were taken over a twelve month period from five carcass sites representing the fore and hind quarters of the carcass. These included the hock, bung, inside round, cranial back and brisket. The carcasses were sampled at different stages of dressing namely legging, hide removal, evisceration, carcass splitting, carcass washing and chilling (24 h later). Four meat cuts (inside round, outside round, chuck roll (cranial back) and brisket) were also sampled after boning. Counts were enumerated for the following groups of bacteria: total bacterial counts (25°C and 4°C); pseudomonad counts (25°C and 4°C); E nterobacteriaceae counts; E scherichia coli O157:H7 and L isteria spp.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Safety|
Food Programme End of Project Reports
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