The microbiology of meat and poultry

Front Matter......Page 1
List of Contributors......Page 3
Preface......Page 5
Table of Contents......Page 0
Table of Contents......Page 6
1.1 Introduction......Page 10
1.2.1 Fresh Meat......Page 12
1.2.2 Vacuum Stored Meat......Page 15
1.2.4 Meat Products......Page 16
1.2.5 Offals......Page 18
1.3.1 Gram-Negative Aerobic Motile Rods......Page 19
1.3.2 Gram-Negative Nonmotile Aerobic Rods......Page 22
1.3.3 Facultatively Anaerobic Gram-Negative Rods......Page 23
1.4 Origin of Gram-Negative Bacteria in Meat and Meat Products......Page 27
1.5.1 Isolation and Identification of Species of Pseudomonas......Page 29
1.5.2 Isolation and Identification of Shewanella, Alteromonas and Alcaligenes......Page 33
1.5.4 Isolation and Identification of Acinetobacter, Moraxella and Psychrobacter......Page 34
1.5.5 Isolation and Identification of Enterobacteriaceae......Page 35
1.5.6 Isolation and Identification of Aeromonas......Page 36
References......Page 37
2.1 Introduction......Page 44
2.2 Taxonomy and Physiology......Page 45
2.2.1 The Lactic Acid Bacteria......Page 46
2.2.2 The Genera Brochothrix, Kurthia and Listeria......Page 54
2.2.3 The Genera Micrococcus and Staphylococcus......Page 55
2.2.4 The Endospore-Forming Genera Bacillus and Clostridium (Nonpathogenic, Nontoxinogenic)......Page 56
2.3 Depots and Levels of Contamination in the Meat Environment......Page 57
2.3.1 Surface Contamination......Page 58
2.3.2 Clostridia as Contaminants......Page 60
2.4.1 Factors Influencing the Growth, Survival and Persistance of Gram-Positive Bacteria in the Meat Environment......Page 61
2.4.2 Metabolic Activities of Importance in Meat Systems......Page 64
3.1 Introduction......Page 71
3.2.1 The Field......Page 74
3.2.2 The Abattoir......Page 83
3.3.1 Chill Storage......Page 85
3.3.2 Processed Meat Products......Page 87
3.3.3 Chemical Additives......Page 90
3.3.4 Physical Factors......Page 92
3.4 Chemistry of Meat Spoilage......Page 93
3.5 Conclusions......Page 95
References......Page 96
4.1 Introduction......Page 104
4.2 Process Control......Page 105
4.3 HACCP and QM Systems......Page 107
4.4 Current Recommendations on HACCP and QM Implementation......Page 108
4.5 Indicator Organisms and Microbiological Criteria......Page 110
4.6 The Condition of Stock Presenting for Slaughter......Page 111
4.7 Sampling of Carcasses......Page 112
4.8 Carcass Dressing Processes......Page 115
4.9 Product Cooling Processes......Page 126
4.10 Carcass Breaking Processes......Page 132
4.11 Storage and Transport Processes......Page 135
4.12 Concluding Remarks......Page 137
References......Page 138
5.1 Introduction......Page 144
5.3 Microbiology of Poultry......Page 146
5.4.1 Transport of Live Animals......Page 147
5.4.2 Scalding......Page 149
5.4.3 Plucking......Page 152
5.4.4 Evisceration......Page 153
5.4.5 Chilling......Page 154
5.5 Packing......Page 155
5.6 Further Processing......Page 156
References......Page 157
6.1 Introduction......Page 160
6.2 Bacterial Spoilage of Chilled Fresh Meats Stored in Air......Page 161
6.3.1 Methods......Page 163
6.3.2 Gases Used and Their Effects......Page 164
6.3.4 Safety Concerns of MAP......Page 167
6.4.1 Bacterial Spoilage of Modified Atmosphere Packaged Meats......Page 169
6.4.2 Safety of Meats Stored in Modified Atmospheres......Page 180
6.5 Potential Future Developments in MAP......Page 184
Appendix: The Modified Atmosphere Packaging of Fresh Red Meats......Page 185
References......Page 198
7.1 Introduction......Page 206
7.2 Characteristics of Meat......Page 207
7.4 Sources of Microbial Contamination on Meat......Page 208
7.5 Microbiology of Market Meat in India......Page 210
7.5.1 Pathogenic Micro-Organisms Isolated From Meat......Page 213
7.6 Microbiology of Sheep Carcasses Processed in the CFTRI Modern Abattoir......Page 218
7.7 Microbial Growth and Meat Spoilage......Page 221
7.7.1 Spoilage Of Fresh Meat at Warm Temperatures......Page 223
7.7.2 Microbial Spoilage in Minced Meat at Ambient Temperatures......Page 226
7.7.3 Meat Spoilage at Chill Temperatures......Page 229
7.8.3 Treatment with Organic Acids......Page 233
7.8.5 Sodium Chloride Treatment......Page 236
7.8.6 Sorbate Treatment......Page 238
7.8.8 Cooling......Page 242
7.8.9 Lactic Fermentation......Page 244
7.8.11 Packaging......Page 245
7.9 Summary......Page 246
References......Page 247
8.2 Factors Affecting Shelf-Life of Fresh Poultry......Page 252
8.4 Effect of Cold Storage on Generation Times of Bacteria Found on Broiler Carcasses......Page 254
8.6 Identification of Spoilage Flora......Page 255
8.8 Identification of Spoilage Flora on Broilers Held at Elevated Temperatures......Page 257
8.10 The Development of Off-Odour and Slime Formation......Page 258
8.12 Effect of Cold Storage on Lipase Production......Page 259
8.15 Bacterial 'Conditioning'......Page 260
8.16 Survival of Bacteria During Storage......Page 261
8.18 Effect of Elevated Storage Temperature on Bacterial Multiplication Growth Temperature Classification......Page 262
8.19 Enumeration of Psychrotrophic Bacteria......Page 263
8.21 Determination of Temperature Abuse......Page 264
8.22 Use of Different Microbiological Methods to Determine Temperature Abuse......Page 265
References......Page 269
9.2 The Status of Substrates......Page 274
9.3.1 Chemical Changes by Gram-Negative Bacteria Atmosphere Packaging......Page 284
9.3.2 Chemical Changes by Gram-Positive Bacteria......Page 294
9.4 Chemical Changes in Meat Ecosystems Stored Under Vacuum or Modified......Page 298
9.4.1 Chemical Changes Caused by Gram-Negative Bacteria......Page 299
9.4.2 Chemical Changes Caused by Gram-Positive Bacteria......Page 300
9.5 Evaluation of Spoilage......Page 305
References......Page 306
Index......Page 313