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dc.contributor.authorBolton, Declan J.*
dc.contributor.authorByrne, Brian*
dc.contributor.authorLyng, James G.*
dc.date.accessioned2012-10-01T14:23:50Z
dc.date.available2012-10-01T14:23:50Z
dc.date.issued2007-02
dc.identifier.citationThe 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 1841704784en_GB
dc.identifier.isbn1841704784
dc.identifier.urihttp://hdl.handle.net/11019/196
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThis 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.en_GB
dc.description.sponsorshipDepartment of Agriculture and Food - Food Institutional Research Measure (FIRM); Food Safety Authority of Ireland (FSAI)
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 88
dc.subjectMeat productionen_GB
dc.subjectFood safetyen_GB
dc.subjectFarm to forken_GB
dc.subjectLamben_GB
dc.subjectBeefen_GB
dc.subjectMeat hygieneen_GB
dc.titleThe development and/or validation of novel intervention technologies to assure meat food safetyen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5047
refterms.dateFOA2018-01-12T07:33:39Z


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