• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Meat microbiology for quality control program in processing plant.

Extracts from this document...

Introduction

Chyr Lou C.Y. 1986. Meat Microbiology. APO Training Course on Quality Control for Processed Foods B. controlling Quality of Raw Materials from the Production Point. 5. Microbiogy in Quality of Raw Materials.P.5~14 Meat microbiology for quality control program in processing plant�C05� Chyr Lou Chu-Ying Ph.D, Dept. of Animal Husbandry, National Taiwan Univ. Introduction The original goal of meat processing was to produce a product that would keep for long periods of time without spoilage. Since the most rapid and most frequent type of meat spoilage is due to microbial growth, microbial inhibition has always been the first concern for people involved with handling systems. Meat is an excellent growth media for microorganisms and spoilage will take place very rapidly if some precautions are not taken. Even with the best of care, however, microbial growth is only slowed; it is virtually never completely stopped. Muscle, in the live animal, is essentially sterile, and so all microbial contamination that occurs must come in the slaughter and handling processes (cutting, grinding, mixing,etc.) that are used. Sources of contamination are extensive with some of the more common ones being human (hands, etc,), air, equipment, other ingredients (spices ans other) and carcass surfaces such as viscera. Concerns for microbiological quality of meat goes beyond simple spoilage,however. A more serious concern is for growth of pathogenic (disease causing) organisms that might be unknowingly consumed. ...read more.

Middle

m. For confirm test that inoculating into fermentation tubes of LSTB (incubating at 35?) and EC (incubating at 45.5?) for 1-2 days. Gas production from LSTB tubes and EC tubes i ndicates the presence of coliform and E. coli, respectively. A Coagulase-Positive Staphylococci-Staphylococcus aureus Staphylococci are widely distributed in man's environment and occur in varying numbers in air, dust, water, milk, feces, staphylococcal infections. When animals are beaten, mistreated, or injured, such mishandling often results in the production of deep-seated abscesses containing viable staphylococci as well as other organisms. The single most important source of S. aureus in foods is man. Man is an major host for this species, most often carrying the organisms on his hands, arms and other skin areas, nasal passages, throat and hair. S. aureus, in addition to producing enterotoxin when it grows in food, is associated with a variety of pyemic infections in man ranging from localized pus-containing lesions such as infected cuts, abrasions, pimples and carbuncles to those that are more generalized and systemic. It is for this reason that employees must wear gloveswhen handling processed meats and that individuals with infected scratches or wounds, boils, or respiratory infections should not be allowed to have direct contact with meat products. The cause of the food poisoning by S. aureus is due to a specific protein formed during the growth of the organism in certain kinds of foods such as barbequed, cooked or roast beef, pork, chicken and turkey, hams meat mixtures, milk products, egg products, salads, and cream-filled products. ...read more.

Conclusion

S. A. Ohio Steaks Roast Ground beef Ground veal Ground lamb Pork sausage Beef sausage Bologna Frankfurters Braunschweiger Smoked sausage Cold cuts 5�106 5�106 1.5�107 1.5�107 1.5�107 1.5�107 1.5�107 1�106 1�106 1�106 1�106 1�106 1.5�103 1.5�103 1�104 1�104 1�104 1�104 1�104 5�103 5�103 5�103 5�103 5�103 Guideline Guideline Guideline Guideline Guideline Guideline Guideline Guideline Guideline Guideline Guideline Guideline U. S. A. Tennessee Fresh red meats 5�106 1�103 50 1�103 Negative Fecal Strep. 1�103 Guideline Processed meats 1�106 1�102 10 1�103 Negative Fecal Strep. 1�103 Guideline Table 2 Microorganisms associated with spoilage of various meat products Product Microorganism Type of spoilage produced Fresh meat Pseudomonas Achromobacter Flavobacterium Production of slime, greenish discolorations, fluorescent pigments, white to colored spots.(bacterial colonies). Lactobacillus Microbacterium Micrococcus Sliminess or stickiness, souring or putrefaction. Processed meats Ham, cured Achromobacter Pseudomonas Bacillus Lactobacillus Various bone and meat "sours". Streptococcus Clostridia Gas pockets in muscle, "gassy or puffers," greenish discoloration. Micrococcus Microbacterium Yeasts Surface slime. Bacon Streptococcus Mold Slime formation, white to colored spots or discoloration. Lactobacillus Micrococcus Streptococcus Slight souring in vaccum-packaged bacon. "Cured" sausages Micrococcus Yeasts Surface slime. Lactobacillus Gas production in vaccum-packaged frankfurters. Leuconostoc Micrococcus Chill rings(fading of cured color at outer surfaces) Lactobacillus Greenish discolorations. Fermented sausages Yeasts and molds Slime and discolorations. Vinegar-pickled meats Lactobacillus (acid-tolerant) Cloudy or ropy brine. Canned meats, commercially sterile Bacillus spores Clostridia spores Thermophilic growth due to inadequate cooling; survival and growth due to excessive initial numbers. Canned meats, semipreserved Streptococcus souring and discolorations. Bacillus Clostridium Liquefaction of gelatin and proteolysis at greater than 10?. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Energy, Respiration & the Environment section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Energy, Respiration & the Environment essays

  1. Marked by a teacher

    Effect of nitrate concentration on the growth of Duckweeds

    5 star(s)

    How ever the water potential in this solution was to low that it caused all the water to be drained out of the cell and cause it to die, since equilibrium was still not reached. At 0.8% x 10 concentration of nitrates, a deficiency of potassium and Magnesium could be detected, as the fronds were yellow in colour.

  2. Marked by a teacher

    Home Economics - Why is nutrition important to sports people?

    5 star(s)

    to simple carbohydrates (for recovery) o Protein is vital for muscle development and recovery o The other important nutrients that need to be considered are iron and calcium Some foods which are dense in these nutrients include: o Dairy products (for protein, and often calcium)

  1. Marked by a teacher

    How does the Variety of plant species change between grassland and woodland?

    4 star(s)

    * Clipboard/file, keep results safe and organised. Outline Method: * Use a random numbers* table to decide location of quadrat to take in that area. * Use a 1/2 m2 quadrat, count the abundance and variety of grass in each square of the quadrat (there are 50 in each quadrat).

  2. the effect of bile concentration on the activity of the enzyme lipase during the ...

    to test which pH to start the experiment from as to determine the optimum pH of lipase which my background showed was between pH 7.5-9. This is because a small amount of sodium carbonate brings about a large pH change so it will be harder to control what amount we

  1. Field trip report Mangrove ecosystem

    one other solution to the shortage of water is to conserve water. Mangrove plants can achieve this by developing a special type of leaves: > For both Aegiceras corniculatum and Kandelia candel, sunken stomata and thick waxy cuticle in leaf surface can reduce water loss by evaporation.

  2. Isolation and identification of individual microbes and growth and monitoring of microbes.

    Bunsen burners When they are lit but not being used, Bunsen burners should be adjusted to show the yellow flame. They should be positioned carefully to avoid igniting wall fittings or blinds and so that students are not tempted to lean across them.

  1. Investigate the effect of bile salt concentration on the digestion of milk by the ...

    http://www.ilri.org/InfoServ/Webpub/Fulldocs/ILCA_Manual4/Milkchemistry.htm http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html Digestion: Digestion is the breaking down of large macromolecule polymers into smaller micro monomers which are then absorbed by the body. The body is then able to rebuild these small molecules into larger more complex ones such as proteins and lipids which are needed in the body.

  2. out how different concentrations of the enzyme pectinase affect the degradation of the substrate ...

    Both cases would affect the rate of reaction of the enzymes, hence giving me anomalous results. In order to maintain a constant temperature, they will be kept in a water bath. * Use the same apple for all the tests, so that the volume of juice contained in the apple

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work