Online citations, reference lists, and bibliographies.

Safety Of Meat And Processed Meat

F. Toldrá
Published 2009 · Biology

Cite This
Download PDF
Analyze on Scholarcy
Share
Part I.- Biological hazards in meat and processed meats 1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat 3.- Insights in fresh meat spoilage 4.- Mycotoxins and toxins 5.- Transmissible spongiform encephalopathy and meat safety Part II.- Decontamination and/or protection technologies for meat processing 6.- Strategies for on-line decontamination of carcasses 7.- Advanced decontamination technologies: High hydrostatic pressure on meat products 8.- Advanced decontamination technologies: Irradiation 9.- Control of thermal meat processing 10.- Antimicrobials treatment 11.- Biopreservation 12.- Oxidative changes and their control in meat and meat products Part III.- Non-biological residues and contaminants in meat and processed meats 13.- Polycyclic aromatic hydrocarbons in smoked meats 14.- Veterinary drugs and growth promoters residues in meat and processed meats 15.- Priority environmental chemical contaminants in meat Part IV.- Current methodologies for the detection of contaminants in meat and processed meats 16.- Real-time PCR methods for detection of foodborne bacterial pathogens in meat and meat products 17.- Detecting and tracking emerging pathogenic and spoilage bacteria from farm to fork 18.- Molecular analysis of pathogenic bacteria and their toxins 19.- Methodologies for the detection of BSE risk material in meat and meat products 20.- GMO detection Part V.- Risk assessment and regulations on meat safety 21.- Principles of predictive modelling 22.- Predictive modellingof pathogen growth in cooked meats 23.- Microbiological quantitative risk assessment 24.- Quantitative risk assessment of bovine spongiform encephalopathy 25.- Regulations on meat hygiene and safety in the European Union 26.- Regulations on meat hygiene in the USA Index



This paper is referenced by
10.1016/j.fm.2013.06.016
Microbial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders.
A. Kiermeier (2013)
10.1016/J.FOODCONT.2015.07.016
Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
E. Ledesma (2016)
10.1016/J.FOODRES.2011.03.053
Towards a maximal cell survival in convective thermal drying processes
Nan Fu (2011)
10.1007/S00217-010-1405-5
Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode
Liliane Clarisse Umuhumuza (2011)
10.3382/ps.2013-03642
Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.
C. A. Lázaro (2014)
Rasprostranjenost i kontrola bakterije Listeria monocytogenes u proizvodnji hrane
Maja Kiš (2019)
10.1016/J.FOODRES.2011.05.004
Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham
S. Bover‐Cid (2012)
10.1016/J.FOODCONT.2011.10.026
Molecular characterization of diarrheagenic Escherichia coli isolated from meat products sold at Mansoura city, Egypt
Mahmoud Ahmed Mohammed (2012)
10.1016/j.fm.2010.08.007
Modeling microbial competition in food: application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products.
M. Cornu (2011)
10.1016/j.rvsc.2015.03.032
Green offal inspection of cattle, small ruminants and pigs in the United Kingdom: Impact assessment of changes in the inspection protocol on likelihood of detection of selected hazards.
Bojan Blagojević (2015)
10.31274/ETD-180810-570
Risk factors influe ncing the growth and survival of Campylobacter jejuni and Salmonella enterica on moisture enhanced pork
Xuesong Wen (2010)
Graphene-Based Materials Coated on Zeolite for the Removal of Persistent Organic Pollutants from Water
Y. Zhang (2018)
10.1016/J.FOODCONT.2011.05.016
Ensuring food safety by an innovative fermented sausage manufacturing system
Katharina Stollewerk (2011)
NUTRITIONAL KNOWLEDGE AND PATTERNS OF WOMEN IN ARDABIL PROVINCE
A. Nemati (2011)
10.21608/BVMJ.2019.12556.1009
Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods
ola fathy younes (2019)
10.1007/s11947-015-1487-y
Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films
A. R. Tarek (2015)
Biochemical and molecular characterisation of selected microorganisms isolated from beef, chicken, mutton and pork meat products
Ceesay Amie (2017)
10.1007/s11947-012-0803-z
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review
I. Arvanitoyannis (2012)
10.1007/s11250-012-0089-1
Growth performance in heavy lambs experimentally treated with 17 ß-estradiol
Guido Ruggero Loria (2012)
10.1016/J.FOODCONT.2019.106789
Carry-over assessment of fumonisins and zearalenone to poultry tissues after exposure of chickens to a contaminated diet – A study implementing stable-isotope dilution assay and UHPLC-MS/MS
Vincent Hort (2020)
10.1016/j.ijfoodmicro.2010.07.011
Evaluating variability and uncertainty separately in microbial quantitative risk assessment using two R packages.
R. Pouillot (2010)
Microbiological Quality of Some Meat Products in Local Markets with Special Reference to Mycotoxins
A. Ismail (2013)
VALIDATION OF THERMAL PROCESSING TO CONTROL SALMONELLA SPP. AND CLOSTRIDIUM PERFRINGENS DURING PRIME RIB PREPARATION FROM INTACT AND NON-INTACT MEAT
María Augusta Astudillo Calle (2012)
10.1016/J.FOODRES.2011.10.018
Interventions to control Salmonella contamination during poultry, cattle and pig slaughter
S. Bunčić (2012)
Modeling studies of biological gas desulfurization under haloalkaline conditions
J.B.M. Klok (2015)
Innovation in the development and improvement of meat products: High hydrostatic pressures
C. Gallardo (2015)
10.1007/s00216-010-4125-6
GC/MS detection of central nervous tissues as specified BSE risk material in meat products: validation by an externally controlled blind trial
Ernst Lücker (2010)
10.1016/j.ijfoodmicro.2011.02.027
High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.
A. Hereu (2012)
10.1007/s00216-010-3956-5
GC/MS detection of central nervous tissue as specified BSE risk material in meat products and meat and bone meals: thermal stability of markers in comparison with immunochemistry and RT-PCR
Ernst Lücker (2010)
10.1007/978-1-4614-4277-6_1
Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
Fidel Toldrá (2012)
10.1016/J.FOODCONT.2016.08.021
Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market
Fei Lu (2017)
Mechanically Tenderized Meat: A Survey at the Retail Level
Kimberly T. Wrixon (2014)
See more
Semantic Scholar Logo Some data provided by SemanticScholar