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    Control of Blown Pack Spoilage in Vacuum Packaged Meat

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    Author
    Bolton, Declan cc
    Moschonas, Galatios
    Sheridan, James J.
    Keyword
    Meat
    Blown Pack Spoilage
    Vacuum packaged beef
    Clostridium
    Date
    01/10/2009
    
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    URI
    http://hdl.handle.net/11019/838
    Citation
    Downey, G., Bolton, D.J., Moschonas, G., Sheridan, J.J., Control of Blown Pack Spoilage in Vacuum Packaged Meat, Ashtown Food Research Centre Report number 101, Teagasc, 2009.
    Abstract
    Blown pack spoilage (BPS) represents a significant commercial loss to Irish meat processors. This research discovered that the organisms causing BPS are ubiquitous in the abattoir environment, making eradication very difficult. The risk of BPS is best managed through a process of regular treatment of plant and equipment with a sporicidal agent such as peroxyacetic acid, good hygiene to minimise carcass contamination and removal of the heat shrinkage stage during vacuum packaging as this activates the spores and reduces the time to spoilage.
    Funder
    National Development Plan
    Collections
    Food Safety
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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