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    A test bacterial decontamination system for meat products

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    Author
    Ward, Oonagh C.
    Logue, Catherine M.
    Sheridan, James J.
    Keyword
    Meat products
    Meat processing
    Decontaminating agents
    Microbiology
    Steam
    Date
    2000-12
    
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    URI
    http://hdl.handle.net/11019/108
    Citation
    A test bacterial decontamination system for meat products. The National Food Centre Research Report No. 23. Oonagh C. Ward et al. Dublin; Teagasc, 2000. ISBN 1841701483
    Abstract
    A pilot scale apparatus was designed to allow meat samples to be treated with steam at sub-atmospheric pressures and correspondingly reduced temperatures. Experiments were carried out to determine the effectiveness of sub-atmospheric steam decontamination in eliminating bacteria on the surface of fresh beef. This type of treatment can have special advantages in that steam can be produced at temperatures well below 100ºC. This means that the heat advantages of steam as a decontaminating agent can potentially be obtained at lower temperatures.
    Funder
    European Union
    Grant Number
    FAIR CT 1027
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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