Decontamination techniques of pathogen bacteria in meat and poultry


Dincer A., Baysal T.

CRITICAL REVIEWS IN MICROBIOLOGY, vol.30, no.3, pp.197-204, 2004 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 30 Issue: 3
  • Publication Date: 2004
  • Doi Number: 10.1080/10408410490468803
  • Title of Journal : CRITICAL REVIEWS IN MICROBIOLOGY
  • Page Numbers: pp.197-204

Abstract

Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.