Many decontamination strategies are available to the meat industry for the control of spoilage and disease causing microorganisms. Most of these strategies are spraywash methods, and a variety of other methods are becoming increasingly popular in the industry as new research and developments are made. Hide-on decontamination has been shown to be extremely effective for controlling pathogens and may become more commonly incorporated into the hazard analysis and critical control point (HACCP) plans. A comprehensive review of decontamination of Escherichia coli O157:H7 in meat processing was made by Edwards and Fung (2006). The current chapter is for at-line consideration of all types of microorganisms related to meat processing with E. coli O157:H7 as the main model. Another detailed analysis of the entire topic of meat safety was made by Fung et al. © 2008 Springer New York.
CITATION STYLE
Fung, D. Y. C., Edwards, J. R., & Crozier-Dodson, B. A. (2008). At-line methods for controlling microbial growth and spoilage in meat processing abattoirs. In Meat Biotechnology (pp. 289–318). Springer New York. https://doi.org/10.1007/978-0-387-79382-5_13
Mendeley helps you to discover research relevant for your work.