• 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)

    Using Trend A and Trend B I will firstly calculate the standard deviation, and using these results I will be able to carry out two t-tests, one for each of the trends. The outcomes of the t- test will allow me to conclude whether to accept the null hypotheses or the alternative hypotheses.

  2. Marked by a teacher

    Home Economics - Why is nutrition important to sports people?

    5 star(s)

    Task title From this detailed research, it is now possible to draw up the final task title. Already there was a general idea of what the title needs to cover, concluded from the initial research.

  1. Marked by a teacher

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

    4 star(s)

    * Use the t-test to deduce whether there are sufficient grounds to be able to reject the null hypothesis or whether it must be accepted. *Using random numbers will avoid bias and produce a more representative set of results with which to base the conclusion and discussion on.

  2. Field trip report Mangrove ecosystem

    > Other than these special features of leaves, multi-layered water storage tissues are also present to store water (e.g. Kandelia candel and Aegiceras corniculatum). 5. Adaptation to difficulty in reproduction: Due to wave action and unstable substratum, survival rate of seedlings are low.

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

    If, exceptionally, a tasting activity is to take place, teachers must stress the special nature of this event and should adopt strategies to ensure that contamination cannot occur. Ideally, a home economics room or dining area should be used. Hair Long hair should be tied back and students should be

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

    breaking them down into their constituent parts of glycerol and fatty acids. For lipase that is produced by the pancreas to work at its optimum it requires a pH of that of the small intestine which is pH 8 making it slightly alkaline.

  1. Effect of temperature on the hatching success of the brine shrimps

    For this reason, the egg cysts that hasn't hatched and the hatched larvae that had survived in the experiment will immediately be placed at the recovery aquarium for future survival possibilities. Independent and Dependent Variables: The independent variable for this investigation is the variation in the temperature where the eggs

  2. Investigation of Microorganisms

    This type of barley was strong and would stand up to the wind. This type of golden promise barley has less use today; a Scottish company still uses it to produce their whisky. The golden promise barley was produced with gamma rays; this changed the barley to be used as malt in brewery.

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