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Microbiological Spoilage of Meat and Poultry Products

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Compendium of the Microbiological Spoilage of Foods and Beverages

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Humankind has consumed animal protein since the dawn of its existence. The archaeological record shows evidence of animal protein consumption as early as 12,500 bc (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat (Mack, 2001; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.

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Author information

Authors and Affiliations

  1. 53704, Madison, WI, USA

    John Cerveny

  2. Kellogg’s, 919 Aldora Lane, 53597-3001, Waunakee, WI, USA

    Joseph D. Meyer

  3. AIV Microbiology and Food Safety Consultants, LLC, 17 Tournament Drive South, 60047, Hawthorn Woods, IL, USA

    Paul A. Hall

Authors
  1. John Cerveny
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  2. Joseph D. Meyer
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  3. Paul A. Hall
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Correspondence to John Cerveny .

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Editors and Affiliations

  1. Cargill, Inc. - Microbiology, Oakview Circle 5814, Minnetonka, 55345, USA

    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

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Cerveny, J., Meyer, J.D., Hall, P.A. (2009). Microbiological Spoilage of Meat and Poultry Products. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_3

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