Add to ORKGBeef carcasses, which are initially sterile, become contaminated with bacterial pathogens via transmission of organisms from the exterior of the live animal, and/or from the environment, to the product surface. Extensive contamination, or abusive conditions that allow bacteria t
The flesh of the slaughtered animals is believed to be sterile. However, after slaughter, meat of di...
Carcass meat is sterile immediately after slaughtering, but surface contamination takes place during...
Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, ...
The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with ...
PubMed ID: 15490971Means of controlling or even improving the safety of food products is to decontam...
The contribution of meat animal production (including beef) to the occurrence of human bacterial inf...
Contamination of animal carcasses during slaughtering procedures is undesirable, but unavoidable in ...
The microbiological safety of raw beef and poultry products continue to be one of the major concerns...
ABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal mater...
European legislation has defined as process hygiene criteria for themain livestock species (cattle, ...
Researchers in the area of microbiological meat safety, in an attempt to reduce beef carcass contami...
Contamination of beef lean and fat tissue surfaces by Salmo-nella typhimurium and Listeria monocytog...
Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lacti...
<div><p>Microbial growth on meat to unacceptable levels contributes significantly to change meat str...
End of Project ReportIn Ireland, the Abattoirs Act, 1988 (Veterinary Examination) (Amendment), 1998 ...
The flesh of the slaughtered animals is believed to be sterile. However, after slaughter, meat of di...
Carcass meat is sterile immediately after slaughtering, but surface contamination takes place during...
Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, ...
The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with ...
PubMed ID: 15490971Means of controlling or even improving the safety of food products is to decontam...
The contribution of meat animal production (including beef) to the occurrence of human bacterial inf...
Contamination of animal carcasses during slaughtering procedures is undesirable, but unavoidable in ...
The microbiological safety of raw beef and poultry products continue to be one of the major concerns...
ABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal mater...
European legislation has defined as process hygiene criteria for themain livestock species (cattle, ...
Researchers in the area of microbiological meat safety, in an attempt to reduce beef carcass contami...
Contamination of beef lean and fat tissue surfaces by Salmo-nella typhimurium and Listeria monocytog...
Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lacti...
<div><p>Microbial growth on meat to unacceptable levels contributes significantly to change meat str...
End of Project ReportIn Ireland, the Abattoirs Act, 1988 (Veterinary Examination) (Amendment), 1998 ...
The flesh of the slaughtered animals is believed to be sterile. However, after slaughter, meat of di...
Carcass meat is sterile immediately after slaughtering, but surface contamination takes place during...
Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, ...