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A test bacterial decontamination system for meat products

dc.contributor.authorWard, Oonagh C.*
dc.contributor.authorLogue, Catherine M.*
dc.contributor.authorSheridan, James J.*
dc.date.accessioned2012-08-28T15:54:09Z
dc.date.available2012-08-28T15:54:09Z
dc.date.issued2000-12
dc.identifier.citationA test bacterial decontamination system for meat products. The National Food Centre Research Report No. 23. Oonagh C. Ward et al. Dublin; Teagasc, 2000. ISBN 1841701483en_GB
dc.identifier.isbn1841701483
dc.identifier.urihttp://hdl.handle.net/11019/108
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractA 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.en_GB
dc.description.sponsorshipEuropean Commission’s Agriculture and Agroindustry, including Fisheries Research, Programme. Project number: FAIR CT 1027en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 23
dc.subjectMeat productsen_GB
dc.subjectMeat processingen_GB
dc.subjectDecontaminating agentsen_GB
dc.subjectMicrobiologyen_GB
dc.subjectSteamen_GB
dc.titleA test bacterial decontamination system for meat productsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4393
dc.contributor.sponsorEuropean Union
dc.contributor.sponsorGrantNumberFAIR CT 1027
refterms.dateFOA2018-01-12T07:28:55Z


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