Verification of the Hygienic Adequacy of Beef Carcass Cooling Processes by Microbiological Culture and the Temperature-Function Integration Technique

Jericho, K W; O'laney, G. B.; Kozub, G. C.

doi:10.4315/0362-028x-61.10.1347

Cited by 13 publications

(12 citation statements)

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“…(), Jericho et al. () and Lovatt et al. (), all of which have used records of the temperatures at the surface and/or core of beef, pork and/or lamb carcasses.…”

Section: Data and Methodologiesmentioning

confidence: 99%

“…Data describing the distribution of initial and final carcass surface temperatures and chilling times (Gill and Landers, ), or the frequency of temperatures at the start and after 5 h of chilling (Jericho et al., ), were used to simulate chilling of beef. Data reflecting maximum time and temperatures during chilling in four slaughterhouses (Gill and Landers, ) were also used to develop a ‘worst case’ but still compliant baseline scenario.…”

Section: Appendix a – Baseline Scenarios For Chilling Of Beef Lamb Amentioning

confidence: 99%

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Growth of spoilage bacteria during storage and transport of meat

2016

EFS2

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Pseudomonads and lactic acid bacteria (LAB) are the most relevant organisms for assessing the effect of specific chilling time–temperature scenarios on the growth of spoilage bacteria under aerobic and anaerobic (vacuum packs) conditions, respectively. Pseudomonad growth was modelled on beef, pork and lamb carcasses, chilled to specific target surface temperatures and compared with the growth that would be achieved if the carcasses were chilled to a core temperature of 7°C (Regulation (EC) No 853/2004). Pseudomonad growth with the combination of chilling the carcass surface to a target temperature (1–10°C for beef and lamb, and 5–10°C for pork) and transportation at that temperature plus ± 1°C was also modelled for 1–48 h (assuming an initial count of 1 CFU/cm2). Finally, the growth of pseudomonads and LAB was modelled on meat intended for use in minced meat/meat preparations, stored at temperatures of 1–7°C (inclusive) for 1–12 days. The effect of storage temperature and initial count on the time to reach 107 CFU/cm2 was also investigated. The outputs suggest that chilling bovine or ovine carcasses to between 4 and 10°C surface temperature, inclusive, results in similar or lower predicted pseudomonad growth as compared to chilling to a core temperature of 7°C. The results for porcine carcasses depended on the target surface temperature and chilling curve applied. It was also predicted that pseudomonads and LAB grow steadily on meat stored at 1–7°C and LAB counts exceeded 107 CFU/cm2 when stored for 11 days at 7°C. It was concluded that the time–temperature chilling profiles that may be used to obtain similar or less growth to that obtained when chilling to a core temperature of 7°C is dependent on the initial contamination level.

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“…(), Jericho et al. () and Lovatt et al. (), all of which have used records of the temperatures at the surface and/or core of beef, pork and/or lamb carcasses.…”

Section: Data and Methodologiesmentioning

confidence: 99%

Section: Appendix a – Baseline Scenarios For Chilling Of Beef Lamb Amentioning

confidence: 99%

Growth of spoilage bacteria during storage and transport of meat

2016

EFS2

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“…JERICHO, LANEY e KOZUB [17] verificaram as condições higiênicas de 120 carcaças bovinas após a lavagem e obtiveram através da técnica de excisão de um tecido (25 cm 2 ) de três regiões da carcaça (alcatra, peito e sacro), contagens médias (log10 UFC/cm 2 ) de 1,972 para aeróbios totais, 0,495 para coliformes totais e 0,396 para E. coli. Outro estudo avaliou as condições higiênicas de 36 carcaças bovinas após a lavagem através da técnica de suabe em superfície (100 cm 2 ) e obteve contagens de aeróbios totais variando de 2,80 a 4,30 log10 UFC/cm 2 [20].…”

Section: Influence Of Pasture and Feedlot Systems In Microbial Contamunclassified

“…As contagens de aeróbios mesófilos e anaeróbios facultativos demonstraram valores próximos aos apresentados por JERICHO, LANEY e KOZUB [17] e GILL et al [10] e menores às encontradas por MCEVOY et al [20]. As contagens de coliformes totais e E. coli obtidas foram também semelhantes às encontradas por JERICHO, LANEY e KOZUB [17].…”

Section: -Análise Das Contagens Dos Microorganismos Indicadoresunclassified