دانلود رایگان کتاب : Meat Refrigeration – S. J. James & C. James
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There are many pertinent texts on the microbiology of meats. The purpose
of this chapter is to examine briefly the types of micro-organisms and conditions that are of interest in relation to the refrigeration of meat and meat products.
In a perfect world, meat would be completely free of pathogenic (food poisoning) micro-organisms when produced. However, under normal methods the production of pathogen-free meat cannot be guaranteed. The internal musculature of a healthy animal is essentially sterile after slaughter (Gill, 1979, 1980). However, all meat animals carry large numbers of different micro-organisms on the outer surfaces of the body and in the alimentary tract. Only a few types of bacteria directly affect the safety and quality of the finished carcass. Of particular concern are foodborne pathogens such as Campylobacterspp., Clostridium perfringens, pathogenic serotypes of Escherichia coli,Salmonellaspp., and Yersinia enterocolitica.