Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Hygiene of meat production and processing].

G Reuter

    Zentralblatt Fur Bakteriologie, Mikrobiologie Und Hygiene. Serie B, Umwelthygiene, Krankenhaushygiene, Arbeitshygiene, Praventive Medizin
    |December 1, 1986
    PubMed
    Summary

    Controlling microbial growth from the start of meat processing significantly enhances meat stability and safety. Implementing good manufacturing practices, guided by the HACCP concept, minimizes risks from contamination and spoilage microorganisms.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    [Chronic headaches due to idiopathic cerebrospinal fluid hypotension treated with sphenopalatine ganglion block].

    Revue medicale de Liege·2022
    Same author

    [Epidural lipomatosis : management proposal].

    Revue medicale de Liege·2021
    Same author

    Correction to: Recommendations for the nomenclature of enteroviruses and rhinoviruses.

    Archives of virology·2020
    Same author

    Recommendations for the nomenclature of enteroviruses and rhinoviruses.

    Archives of virology·2020
    Same author

    Refractory neuropathic pain from a median nerve injury: spinal cord or peripheral nerve stimulation? A case report.

    Acta neurologica Belgica·2019
    Same author

    ICTV Virus Taxonomy Profile: Picornaviridae.

    The Journal of general virology·2017

    Area of Science:

    • Food Microbiology
    • Meat Science
    • Food Safety

    Context:

    • Meat contamination is unavoidable during slaughter and increases during storage and processing.
    • Psychrotrophic saprophytic microflora proliferates with cooling, leading to spoilage.
    • Pathogenic and toxinogenic microorganisms can be present, originating from animals or handlers.

    Purpose:

    • To outline strategies for improving meat processing practices.
    • To emphasize the importance of controlling microbial growth for meat stability.
    • To detail the application of the Hazard Analysis and Critical Control Points (HACCP) concept in meat production.

    Summary:

    • Limiting total microbial counts early in meat processing significantly improves stability.
    • Good manufacturing practices should focus on limiting microbial growth factors like temperature, water activity, pH, and oxygen.
    • HACCP implementation involves identifying risk factors and critical control points throughout meat production.

    Impact:

    • Optimized meat and meat product processing practices can be achieved.
    • Effective microbiological process control, using total counts or indicator organisms like Enterobacteriaceae, is crucial.
    • Ensuring meat safety and quality through enhanced manufacturing and control strategies.

    Related Experiment Videos