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Related Concept Videos

Quality Control01:05

Quality Control

2.0K
Quality control is one of the three cyclical quality assurance activities that help keep a system under statistical control. Typical quality control activities include creating quality control charts, conducting proficiency testing, and documenting and archiving results.
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
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Quality Assurance01:19

Quality Assurance

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Quality assurance is the overarching term used to describe the activities employed to ensure the proper performance of a system. These activities can be classified into three categories: quality control, quality assessment, and internal corrective measures. Typically, these activities work cyclically: quality control is performed before and during the analysis, while quality assessment occurs during and after the investigation. Internal corrective measures are implemented based on the findings...
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Quality of Water01:19

Quality of Water

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In concrete preparation, the quality of water is paramount as it affects the strength and durability of the concrete. Potable water is usually preferred; however, it must not have excessive sodium or potassium to prevent compromising the concrete's integrity. Water quality is typically evaluated based on impurities such as dissolved solids, chlorides, and sulfates, and its pH value is ideally between 6 and 8. Even slightly acidic natural water may be acceptable unless it contains harmful...
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Standard Enthalpy of Formation02:37

Standard Enthalpy of Formation

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Enthalpy changes are typically tabulated for reactions in which both the reactants and products are at the same conditions. A standard state is a commonly accepted set of conditions used as a reference point for the determination of properties under other different conditions. For chemists, the IUPAC standard state refers to materials under a pressure of 1 bar and solutions at 1 M and does not specify a temperature. Many thermochemical tables list values with a standard state of 1 atm. Because...
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Standard Electrode Potentials03:02

Standard Electrode Potentials

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On comparing the reactivity of silver and lead, it is observed that the two ionic species, Ag+ (aq) and Pb2+ (aq), show a difference in their redox reactivity towards copper: the silver ion undergoes spontaneous reduction, while the lead ion does not. This relative redox activity can be easily quantified in electrochemical cells by a property called cell potential. This property is commonly known as cell voltage in electrochemistry, and it is a measure of the energy which accompanies the charge...
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Measurement: Standard Units03:38

Measurement: Standard Units

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Every measurement provides three kinds of information: the size or magnitude of the measurement (a number), a standard of comparison for the measurement (a unit), and an indication of the uncertainty of the measurement. While the number and unit are explicitly represented when a quantity is written, the uncertainty is an aspect of the errors in the measurement results.
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Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
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Quality Standards For Retail Meats.

Gail C Holland1

  • 1Meat Packers Council of Canada, 5233 Dundas Street, W., Islington, Ontario M9B 1A6, Canada.

Journal of Food Protection
|March 1, 2019
PubMed
Summary

Microbiological quality standards for meat are not proven effective for reducing public health hazards. Implementing such standards could lead to significant amounts of wholesome meat being removed from the retail market prematurely.

Area of Science:

  • Food Science
  • Microbiology
  • Public Health

Background:

  • Quality standards for retail meat aim to reduce public hazards and prevent consumer deception.
  • Current microbiological standards may not effectively address potential hazards in processed meats and ground beef.
  • The technical workability for industry and regulatory agencies is a key consideration for any quality standard.

Purpose of the Study:

  • To evaluate the effectiveness and practicality of microbiological quality standards for retail meats.
  • To assess the impact of bacterial criteria like Aerobic Plate Count (APC) and Escherichia coli (E. coli) on meat safety and marketability.
  • To determine if current microbiological standards can reduce public health hazards or prevent consumer deception.

Main Methods:

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  • Analysis of the limitations of microbiological standards (APC, E. coli) in assessing meat safety.
  • Evaluation of the potential economic impact of implementing APC standards on processed meats and ground beef.
  • Comparison of bacterial standards with chemical standards and organoleptic assessments.

    • Main Results:

    • It has not been demonstrated that processed meats and ground beef present a potential hazard that microbiological standards would reduce.
    • Using an APC of 10^7/g could decrease the shelf-life of processed meats by 20-66% and remove over 33% of retail ground beef.
    • APC indicates product age but not necessarily deterioration or health hazards; E. coli presence does not correlate with fecal contamination or pathogens.

    Conclusions:

    • Microbiological standards like APC and E. coli counts are not effective in reducing public health hazards in retail meats.
    • Implementing proposed bacterial criteria could lead to substantial economic losses by removing wholesome meat prematurely.
    • Ensuring meat quality at retail is best achieved through enhanced personal hygiene, temperature control, stock rotation, sanitation, and cross-contamination prevention.