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The microbiology of meat and poultry /

Bibliographic Details
Other Authors: Davies, Andrew (Andrew R.), Board, R. G.
Format: Book
Language:English
Published: London ; New York : Blackie Academic & Professional, 1998.
Edition:First edition.
Subjects:
Food Microbiology.
Meat Products > microbiology.
Poultry Products > microbiology.
Poultry > microbiology.
Meat > microbiology.
Food Industry.
Table of Contents:
  • The Physiological attributes of gram-negative bacteria associated with spoilage of meat and meat products / M.L. Garcia-Lopez, M. Prieto and A. Otero
  • Introduction
  • Gram-negative spoilage bacteria in meat and meat products
  • Fresh meat
  • Vacuum stored meat
  • Modified atmosphere packed meat
  • Meat products
  • Offals
  • Irradiated products
  • Taxonomy and physiology of gram-negativ bacteria associated with spoilage of meat and meat products
  • Gram-negative aerobic motile rods
  • Gram-negative nonmotile aerobic rods
  • Facultatively anaerobic gram-negative rods.
  • Origin of gram-negative bacteria in meat and meat products
  • Methods of isolation and identification
  • Isolation and identification of species of pseudomonas
  • Isolation and identification of shewanella, alteromonas and alcaligenes
  • Isolation and identification of flavobacterium
  • Isolation and identification of acinetobacter, moraxella and psychrobacter
  • Isolation and identification of enterobacteriaceae
  • Isolation and identification of aeromonas
  • Isolation and identification of vibrio
  • The Gram-positive bacteria associated with meat and meat products / W.H. Holzapfel
  • Introduction
  • Taxonomy and physiology
  • The Lactic acid bacteria
  • The Genera brochothrix, Kurthia and listeria
  • The Genera micrococcus and staphylococcus.
  • The Endospore-forming genera bacillus and clostridium (nonpathogenic, nontoxinogenic)
  • Other gram-positive genera
  • Depots and levels of contamination in the meat environment
  • Surface contamination
  • Clostridia as contaminants
  • Growth and metabolism
  • Factors influencing the growth, survival and persistance of gram-positive bacteria in the meat environment
  • Metabolic activities of importance in meat systems
  • Spoilage
  • Meat (aerobic storage and vacuum or MA packed
  • Processed meat products
  • Beneficial associations
  • Meat fermentations
  • Lactic acid bacteria as protective cultures
  • Isolation and cultivation methods
  • Lactic acid bacteria
  • Brochothrix
  • Kurthia
  • Micrococcus spp.
  • Staphylococcus spp.
  • Enterococci.
  • Identification and typing methods
  • References
  • Yeasts and moulds associated with meat and meat products / V.M. Dillon
  • IntroductionYeast and mould contamination of meat animals
  • The Field
  • The Abattoir
  • Mycoflorra of meat and meat products
  • Chill storage
  • Processed meat products
  • Chemical additives
  • Physical factors
  • Chemistry of meat spoilage
  • Conclusions
  • References
  • Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs / C. O. Gill
  • Introduction
  • Process control
  • HACCP and QM systems
  • Current recommendations of HACCP and QM implementation
  • Indicator organismas and microbiological criteria
  • The Condition of stock presenting for slaughter
  • Sampling of carcasses
  • Carcass dressing processes
  • Product cooling processes
  • Carcass breaking processes
  • Storage and transport processes
  • Concluding remarks
  • References.
  • The Microbiology of the slaughter and processing of poultry / N.M. Bolder
  • Introduction
  • Poultry processing
  • Microbiology of poultry
  • Microbiology of poultry processing
  • Transport of live animals
  • Scalding
  • Plucking
  • Evisceration
  • Chilling
  • Packing
  • Further processing
  • References
  • The Microbiology of chill-stored meat / L.H. Stanbridge and A.R. Davies
  • Introduction
  • Bacterial spoilage of chilled fresh meats stored in air
  • Modified atmosphere packaging
  • Methods
  • Gases used and their effects
  • The Headspace in MAP
  • Safety concerns of MAP
  • Spoilage of red meats stored in modified atmospheres
  • Bacterial spoilage of modified atmosphere packaged meats
  • Safety of meats stored in modified atmospheres
  • Potential future developments in MAP.
  • Appendix: the modified atmosphere packaging of fresh red meats
  • Meat microbiology and spoilage in tropical countries / D. Narasimha Rao, K.K.S.Nair and P.Z. Sakhare
  • Introduction
  • Characteristics of meat
  • Micro-organisms associated with meat
  • Pathogenic micro-organisms
  • Spoilage micro-organisms
  • Beneficial micro-organisms
  • Sources of microbial contamination on meat
  • Microbiology of market meat in india
  • Pathogenic micro-organisms isolated from meat
  • Microbiology of sheep carcasses processed in the cftri modern abattoir
  • Microbial growth and meat spoilage
  • Spoilage of fresh meat at warm temperatures
  • Microbial spoilage in minced meat at ambient temperatures
  • Meat spoilage at chill temperatures
  • Control of spoilage of meat: possible approaches
  • Lowering water activity
  • Reduction of surface ph
  • Treatment with organic acids.
  • Treatment with chlorine and hot water
  • Sodium chloride treatment
  • Sorbate treatment
  • Enzyme inhibitors
  • Cooling
  • Lactic fermentation
  • Irradiation
  • Packaging
  • Summary
  • The Microbiology of stored poultry / N.A. Cox, S.M. Russell and J.S. Bailey
  • Introduction
  • Factors affecting shelf-life of fresh poultry
  • Multiplication of psychrotrophic spoilage bacteria
  • Effect of cold storage on generation times of bacteria found on broiler carcasses
  • Effect of elevated storage temperature on generation times
  • Identification of spoilage flora
  • The Origin of psychrotrophic spoilage bacteria on broiler carcasses
  • Identification of spoilage flora on broilers held at elevated temperatures
  • Major causes of spoilage defects.
  • The Development of off-oduor and slime formation
  • Metabolic adaptation of spoilage bacteria to refrigeration temperatures
  • Effect of cold storage on lipase production
  • Effect of cold storage on proteolytic activity
  • Effect of cold storage on carbohydrate metabolism
  • Bacterial 'conditioning'
  • Survival of bacteria during storage
  • Effects of freezing on shelf-life
  • Effect of elevated storage temperature on bacterial multiplication growth temperature classification
  • Enumeration of psychrotrophic bacteria
  • Enumeration of mesophilic bacteria
  • Determination of temperature abuse
  • Use of different microbiological methods to determine temperature abuse
  • Chemical changes in stored meat / G.J.E. Nychas, E.H. Drosinos and R.G. Board
  • Introduction
  • The Meat ecosystem
  • The Status of substrates.
  • Chemical changes in aerobic ecosystem
  • Chemical changes by gram-negative bacteria
  • Chemical changes by gram-positive bacteria
  • Chemical changes in meat ecosystems stored under vacuum or modified atmosphere packaging
  • Chemical changes caused by gram-negative bacteria
  • Chemical changes caused by gram-positive bacteria
  • Evaluation of spoilage.