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dc.contributor.authorPrendergast, Deirdre M.*
dc.contributor.authorSheridan, James J.*
dc.contributor.editorDowney, Gerard
dc.date.accessioned2015-09-08T11:55:40Z
dc.date.available2015-09-08T11:55:40Z
dc.date.issued01/11/2008
dc.identifier.citationPrendergast, D.M., Sheridan, J.J., Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCP, Ashtown Food Research Centre Research Report No. 100, Teagasc, 2008.en_GB
dc.identifier.isbn1841705330
dc.identifier.urihttp://hdl.handle.net/11019/861
dc.descriptionEnd of project reporten_GB
dc.description.abstractDuring chilling, temperatures of carcass surfaces at different sites change over time as do other parameters such as water activity (aw), the structure of the muscle and other tissues, as the carcass enters rigor mortis. Many of these factors are known to have a major effect on cell survival and growth and must be considered in determining the influence of chilling on bacterial survival on carcass surfaces. This study aimed to determine if chilling could be used as a critical control point (CCP) in beef slaughter in relation to pathogens such as E. coli O157:H7 and L. monocytogenes, using E. coli and Listeria innocua as pathogen indicators. The present study was designed to determine the influence of (a) chilling at 10oC for 72 h on the survival of E. coli and (b) chilling at 4oC for 72 h on the survival of L. innocua inoculated at different sites on beef carcasses. Three sites (neck, outside round and brisket) were inoculated (1) immediately after dressing while hot (E. coli and L. innocua) and (2) when cold after chilling (L. innocua). The influence of changes in surface aw was also considered and their relationship to the survival of E. coli and L. innocua over time was assessed. The data are discussed in relation to the use of chilling as a CCP in beef hazard analysis (HACCP) and the monitoring of neck temperature as the most suitable CCP.en_GB
dc.description.sponsorshipNational Development Planen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesAshtown Food Research Centre Research Report;100
dc.subjectBeef slaughteren_GB
dc.subjectCritical Control Pointen_GB
dc.subjectChillingen_GB
dc.subjectPathogensen_GB
dc.subjectHACCPen_GB
dc.titleIndicator organisms to determine the use of chilling as a critical point in beef slaughter HACCPen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5185
refterms.dateFOA2018-01-12T08:23:47Z


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