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    The Development and/or Validation of Novel Intervention Technologies to Assure Meat Food Safety

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    Author
    Bolton, Declan J.
    Byrne, Brian
    Lyng, James
    Keyword
    Food Safety
    meat
    Clean sheep policy
    polyurethane sponge swabbing technology
    Date
    01/02/2007
    
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    URI
    http://hdl.handle.net/11019/893
    Citation
    Bolton, D.J., Byrne, B., The Development and/or Validation of Novel Intervention Technologies to Assure Meat Food Safety, Ashtown Food Research Centre Research Report No. 88, Teagasc, 2007.
    Abstract
    This 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.
    Funder
    Department of Agriculture, Food and the Marine, Ireland; Food Safety Authority of Ireland
    Collections
    Food Safety
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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