Download Emerging technologies in meat processing by Enda J. Cummins, James G. Lyng PDF

By Enda J. Cummins, James G. Lyng

Meat is a world product, that is traded among areas, nations and continents. The onus is on manufacturers, brands, transporters and outlets to make sure that an ever-demanding client gets a high quality product that's loose from infection. With the sort of dynamic product and industry position, new cutting edge how you can strategy, package deal and investigate meat items are being built. With ever expanding festival and tighter fee margins, has proven willingness to interact in looking novel leading edge methods of processing, packaging and assessing meat items whereas conserving caliber and security attributes. This ebook offers a entire review at the program of novel processing thoughts. It represents a customary reference e-book on novel processing, packaging and overview tools of meat and meat items. it truly is a part of the IFST Advances in foodstuff technology publication sequence

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E. 3 Salmonella outbreaks with “strong evidence” and their foodstuff identified origin in the European Union in 2010 (adapted from EFSA (2012)). 4 Campylobacter outbreaks with “strong evidence” and their foodstuff identified origin in the European Union in 2010 (adapted from EFSA (2012)). 44 Chapter 3 considered as a hygiene indicator in most cases, comprises some very pathogenic serovars. Among VTEC, E. coli O157:H7 can pose a serious public health risk as it can induce serious complications such as kidney failure.

2008) Radiation Sterilization Centers World-Wide. Trends in Radiation Sterilization of Health Care Products, International Atomic Energy Agency, Vienna. R. H. Sommers and X. Fan), Blackwell Publishing, Ames, IA, pp. 11–36. Codex. (2003) Codex General Standard for Irradiated Foods. Codex Alimentarius Commission. Rome, Italy. M. H. (1996) A review of the safety of cold pasteurization through irradiation. Food Control, 7, 87–97. S. (2001) Radiation inactivation of microorganisms, in Food Irradiation: Principles and Applications (ed.

Bacteria are generally more resistant than yeast and molds, the latter having intermediate resistance to pressure. , 2007). Gram-positive bacteria are generally more resistant to high pressure than Gram-negative bacteria. However, some exceptions to the rule have been observed. Indeed, Wuytack, Diels and Michiels (2002) found that the groups represented by Gram-positive bacteria and Gram-negative bacteria overlapped regarding their resistance to high-pressure treatments from 200 to 400 MPa at 25 ∘ C.

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