Microbiology, meat processing

Harmayani, E., Sofos, J.N., and Schmidt, G.R. 1993. Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives. International Journal of Food Microbiology 18 223-232. 

Samelis, J. and Metaxopoulos, J. 1999. Incidence and principle sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant. Food Microbiology 16 465 77. 

Edited by D. MacDougall Meat processing Improving quality Edited by J. P. Kerry, J. F. Kerry and D. A. Ledward Microbiological risk assessment in food processing Edited by M. Brown and M. Stringer Performance functional foods Edited by D. Watson Functional dairy products Volume 1 Edited by T. Mattila-Sandholm and M. Saarela Taints and off-flavours in foods Edited by B. Baigrie Yeasts in food... 

The functions of nitrite added to meat for the purpose of curing are now well known by many people because of the extensive publicity given to the process via the popular press. Nitrite added to meat results in a typical color and a characteristic flavor, provides microbiological protection especially against outgrowth of C. botulinum spores and may play a role in textural characteristics. 

Food Safety and Inspection Service (FSIS) sets standards for food safety and inspects meat, poultry, and egg products produced domestically and imported. The Service inspects animals and birds at slaughter and processed products at various stages of the production process, and analyzes products for microbiological and chemical adulterants. FSIS also informs the public about meat, poultry, and egg product food safety issues. FSIS works with the Research, Education and Economics mission area on food safety research issues and the Animal and Plant Health Inspection Service on instances where animal diseases impact food safety. FSIS also facilitates the management of US activities pertaining to the Codex Alimentarius Commission, an international organization created by the United Nations, to promote the health and economic interests of consumers while encouraging fair international trade in food. 

Students in master s degree programs take courses such as food chemistry, food analysis, food microbiology, food engineering, and food processing operations. While you are in this program, you will probably decide what your specialty will be. For instance, you can plan to work only with meat or cereal. There is both an American Association of Cereal Chemists and an American Meat Science Association. 

Due to the processes described above, the food industry goes to considerable lengths to maintain the qirality of its meat products both in terms of freshness (microbiological state) and color, which greatly impacts the costumer s decision mak-... 

Ouattara, B., Simard, R. E., Piette, G., Begin, A., and Holley, R. A. 2000b. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology, 62(1-2) 139-148. 

---