Meat hygiene, spoilage and preservation
10 important questions on Meat hygiene, spoilage and preservation
Trichinella - nematode worm
- Eating raw/inadequately cooked pork from pigs fed uncooked waste food containing Trichinella larvae
- Larvae - killed at temperature 58*C = normal cooking will render meat safe
Mad Cow Disease
characterised by animals' brain having 'spongy' appearance --> presence of holes
Should animals be fed at the lairage before slaughter?
- Risk of contamination likely to be higher with fuller guts
- Generally accepted that animals should not have a full stomach at time of slaughter
- Food withdrawal period
- pigs = 8-18 hours
- poultry = 4-10 h
- ruminants = longer
- most gut content loss during initial 24 hours of fasting
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What is a prevention of contamination
- All equipment washed & sterilised with hot water (>85*C) frequently
- Care in skinning & dressing carcasses will reduce chances of carcass contamination from any soiling
Name three types of decontamination procedures
- Water sprays (including steam pasteurisation)
- Chemical methods (acid spray)
- Physical methods (trimming, vac)
Essential purpose decontamination =
Water sprays [carcass decontamination]
- Need to operate at high pressure to be effective as bacteria stick to carcass surface
- Hot water better but danger of cooking surface tissues if temperatures >75*C
- brief steam treatment can overcome this
- effective --> when steam condenses a lot of heat transferred to surface of carcass
Chemical methods [carcass decontamination]
- Use of chlorine, hydrogen peroxide, organic acids & trisodium phosphate
- Acetic & lactic acids benefit from being naturally occurring
Physical methods [carcass decontamination]
- UV light
- poor penetration & some areas of carcass may overshadow others
- Ionizing radiation
- can be very effective especially against pathogens
- consumer resistance to radiated food
- danger that effectiveness led to less care taken in preventing contamination
- Ultrasound
- may be less useful for carcasses than for equipment
Microbial contamination can be caused by two kinds of organisms
- Pathogenic bacteria
- Spoilage microbes
The question on the page originate from the summary of the following study material:
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