Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

Bolton DJ; Pearce R; Sheridan JJ; McDowell DA; Blair IS

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Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

机译：烫伤和预防沙门氏污染过程中的猪肉胴体净化

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摘要

Aims: The objective of this study was to establish critical temperature limits to prevent cross-contamination of pork carcasses during scalding.

机译：目的：本研究的目的是建立临界温度限制，以防止烫伤期间猪肉尸体的交叉污染。

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来源
《Journal of applied microbiology》 |2003年第6期|共7页
作者
Bolton DJ; Pearce R; Sheridan JJ; McDowell DA; Blair IS;
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作者单位

Bolton DJ Natl Food Ctr Food Safety Dept Dublin 15 Ireland;

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原文格式 PDF
正文语种 eng
中图分类微生物学;
关键词
Salmonella; D -values; Pork slaughter; Critical scalding temperatures; Listeria-monocytogenes; Thermal inactivation; Enteritidis pt4; Risk-factors; Beef; Heat; Typhimurium; Enumeration; Slaughter; Survival;

机译：沙门氏菌;d -values;猪屠宰;临界烫伤温度;李斯特菌 - 单核细胞增生;热失活;肠炎虫pt4;风险因素;牛肉;热量;诱量;侦听;屠宰;生存;生存;

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专利

1. Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination [J] . Bolton DJ, Pearce R, Sheridan JJ, Journal of applied microbiology . 2003,第6期

机译：烫伤和预防沙门氏污染过程中的猪肉胴体净化
2. Cross-contamination of carcasses and equipment during pork processing [J] . K. Warriner, T. G. Aldsworth, S. Kaur, Journal of applied microbiology . 2002,第1期

机译：猪肉加工过程中of体和设备的交叉污染
3. Salmonella cross-contamination in swine abattoirs in Portugal: carcasses, meat and meat handlers. [J] . Gomes-Neves E, Antunes P, Tavares A, International Journal of Food Microbiology . 2012,第1期

机译：葡萄牙猪屠宰场中的沙门氏菌交叉污染：尸体，肉类和肉类处理者。
4. BAYESIAN NETWORKS TO IDENTIFY FACTORS ASSOCIATED WITH SALMONELLA ISOLATION ON PORK CARCASSES [C] . ROSSEL R., JOUFFE L., BELOEIL P-A. Congress of the International Pig Veterinary Society . 2008

机译：贝叶斯网络识别与猪肉尸体上的沙门氏菌隔离相关的因素
5. Microbiological profiles of pork carcasses and pork variety meats and decontamination technologies for pork variety meats. [D] . Zerby, Henry Nevin. 1999

机译：猪car体和猪肉品种肉的微生物学特征以及猪肉品种肉的去污技术。
6. Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam [O] . Sinh Dang-Xuan, Hung Nguyen-Viet, Phuc Pham-Duc, 2018

机译：通过越南的家庭厨房准备工作模拟猪肉中的沙门氏菌与猪肉中的沙门氏菌交叉污染
7. Assessment of the influence of condensation scalding on microbial contamination of pork carcasses [O] . Richards, P., Tinker, David, Dodd, Christine E. R. 2007

机译：冷凝水烫伤对猪肉car体微生物污染影响的评估

Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

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