TY  - JOUR
AB  - Contamination of red meat with foodborne pathogens is associated with
symptom‐less carriage of the organisms in the live animal. In the United
Kingdom, meat is an acknowledged source of human food poisoning from
Salmonella and Clostridium perfringens, and other pathogens that are
sometimes present may also be important in this respect. Within the EU,
much attention has been given to improving the design and structure of
abattoirs, although, in themselves, such changes do not ensure low
levels of microbial contamination. However, it has been suggested that,
with due care in slaughtering and meat handling, microbial counts from
carcasses can be reduced from around 103‐104 to 102‐103/cm2 and
that contamination with any foodborne pathogens can also be reduced.
Discusses those stages in meat handling which have the greatest effect
on carcass contamination and the importance of using a system of quality
assurance that incorporates the hazard analysis critical control point
concept (HACCP). As an adjunct to good abattoir hygiene, possible
processes for decontamination of finished carcasses, especially with hot
water or lactic acid, are considered.
VL  - 96
IS  - 8
SN  - 0007-070X
DO  - 10.1108/00070709410068783
UR  - https://doi.org/10.1108/00070709410068783
AU  - Mead Geoff C.
PY  - 1994
Y1  - 1994/01/01
TI  - Microbiological Hazards from Red Meat and Their Control
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 33
EP  - 36
Y2  - 2024/04/20
ER  -