Factors influencingmicrobial transmission in a meat processing plant
The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequentl...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2021-07-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/175 |
| _version_ | 1797877167310241792 |
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| author | B. Velebit B. Lakicevic A. A. Semenova N. M. Revutskaya Yu. K. Yushina V. V. Nasonova |
| author_facet | B. Velebit B. Lakicevic A. A. Semenova N. M. Revutskaya Yu. K. Yushina V. V. Nasonova |
| author_sort | B. Velebit |
| collection | DOAJ |
| description | The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation. |
| first_indexed | 2024-04-10T02:12:58Z |
| format | Article |
| id | doaj.art-6877154f674c49abb75445e2fab46640 |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2024-04-10T02:12:58Z |
| publishDate | 2021-07-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-6877154f674c49abb75445e2fab466402023-03-13T08:32:50ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2021-07-016218319010.21323/2414-438X-2021-6-2-183-190149Factors influencingmicrobial transmission in a meat processing plantB. Velebit0B. Lakicevic1A. A. Semenova2N. M. Revutskaya3Yu. K. Yushina4V. V. Nasonova5Institute of Meat Hygiene and TechnologyInstitute of Meat Hygiene and TechnologyV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesThe review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.https://www.meatjournal.ru/jour/article/view/175meatslaughteringmeat processingsausage productionpathogenic microorganismsdisinfectants |
| spellingShingle | B. Velebit B. Lakicevic A. A. Semenova N. M. Revutskaya Yu. K. Yushina V. V. Nasonova Factors influencingmicrobial transmission in a meat processing plant Теория и практика переработки мяса meat slaughtering meat processing sausage production pathogenic microorganisms disinfectants |
| title | Factors influencingmicrobial transmission in a meat processing plant |
| title_full | Factors influencingmicrobial transmission in a meat processing plant |
| title_fullStr | Factors influencingmicrobial transmission in a meat processing plant |
| title_full_unstemmed | Factors influencingmicrobial transmission in a meat processing plant |
| title_short | Factors influencingmicrobial transmission in a meat processing plant |
| title_sort | factors influencingmicrobial transmission in a meat processing plant |
| topic | meat slaughtering meat processing sausage production pathogenic microorganisms disinfectants |
| url | https://www.meatjournal.ru/jour/article/view/175 |
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