Microbiology Handbook Meat Products
By Rhea Fernandez
Edition: 1st., 2009
Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
This book provides a brief overview of the processing factors that determine the nature and extent of microbial growth andsurvival in product, potential hazards associated with the consumption of a range of products, and the growth characteristics of key pathogens associated with the product. All the handbook also contain a review of the related legislation in Europe and UK, a guide to HACCP, and a detailed list of contacts for various food authorities. This book is a source of valuable information for microbiologists and food scientists working in the food industry and responsible for food safety, both in the UK and elsewhere.