Estratto
Carni e pollame sono alimenti molto deperibili e il colore delle carni rosse è relativamente instabile. Un’igiene insufficiente delle procedure aumenta il danno di origine microbica, che si traduce in alterazioni del colore e del sapore e riduzione della sicurezza del prodotto. Un’efficace sanificazione è essenziale per ridurre sia l’alterazione cromatica e il deterioramento del prodotto sia la crescita di microrganismi patogeni, con conseguente incremento della sicurezza e della durata dell’alimento.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Bibliografia
Allen D (2004) It’s a wash. Meat Market Technol. November: 62.
Anon. (2004) First processing practices include rinses, brushing. Watt Poultry, USA 5;8: 28.
Barboza Y, Martinez D, Ferrer K, Salas EM (2002) Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses. J Food Prot 65: 1780.
Bashor MP, Curtis P A, Keener KM, Sheldon BW, Kathariou S, Osborne JA (2004) Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poul Sci 83: 1232.
Butts J (2003) Seek and destroy: Identifying and controlling Listeria monocytogenes growth niches. Food Saf 9;2: 24.
Carling-Kelly T (2003) Personal communication. Saratoga Specialties, Elmhurst, IL.
Castillo A, McKenzie KS, Lucia LM, Acuff GR (2003) Ozone treatment for reduction of Escherichia coli O157:H7 and Salmonella serotype typhimurium on beef carcass surfaces. J Food Prot 66: 775.
Clark JP (2004) Ozone-cure for some sanitation problems. Food Technol 58;4: 75.
Doyle MP (1987) Low-temperature bacterial pathogens. Proc Meat Ind Res Conf, 51.
Frank JF, Elhers J, Wicker L (2003) Removal of Listeria monocytogenes and poultry soil-containing biofilms using chemical cleaning and sanitizing agents under static conditions. Food Prot Trends 23;8: 654.
Gombas DE, Chen Y, Clavero RS, Scott VN (2003) Survey of Listeria monocytogenes in ready-to-eat foods. J Food Prot 66: 559.
Lazar V (2004) Reaching alternative level one. Meat Proc 43;7: 28.
Mariott NG (1990) Meat sanitation guide II. American Association of Meat Processors and Virginia Polytechnic Institute and State University, Blacksburg.
McEntire JC, Montville TJ, Chikindas ML (2003) Synergy between nisin and select lactates against Listeria monocytogenes is due to metal cations. J Food Prot 66: 1631.
Ministero della salute (2007) Determinazione di L. monocytogenes e Salmonella spp. nei prodotti a base di came suina destinati all’export negli USA (Piano di sorveglianza ufficiale ed autocontrollo aziendale) (Nota del 18/01/2007).
Oyarzabal OA, Hawk C, Bilgili SF, Warf C, Kemp GK (2004) Effect of postchill application of acidified sodium chlorite to control Campylobacter spp. and Escherichia coli on commercial broiler carcasses. J Food Prot 67: 2288.
Petrak L (2003) Ingredients for success. Natl Provisioner 217;9: 88.
Russell J (2003) Swiping pathogens. Natl Provisioner 217;4: 63.
Russell SM (2003) Advances in automated rapid method for enumerating E. coli. Food Saf 9;1:16.
Sabah JR, Thippareddi H, Marsden JL, Fung DYC (2003) Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restuctured roast beef during an alternative cooling procedure. J Food Prot 66: 1408.
Sebranek J (2003) Managing Listeria. Meat Process 42;5: 66.
Shapton DA, Shapton NF (1991) Buildings. In: Shapton DA, Shapton NF (eds) Principles and practices for the safe processing of foods. Butterworth-Heinemann, Oxford.
Sommers C, Fan X (2003) Gamma irradiation of fine-emulsion sausage containing sodium diacetate. J Food Prot 66: 819.
Sommers C, Fan X, Handle AP, Sokorai KB (2003a) Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors. Meat Sci 63: 407.
Sommers C, Fan X, Niemira BA, Sokorai K (2003b) Radiation (gamma) resistance and post irradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate. J Food Prot 66: 2051.
Stier R (2002) The story of O3. Meat Poultry September: 36.
Stahl N Z (2004) 99.99 percent sure. Meat Proc 43;7: 36.
Stopforth JD, Samelis J, Sofos JN, Kendall PA, Smith GC (2003) Influence of extended acid stressing in fresh beef decontamination runoff fluids on sanitizer resistance of acid-adapted Escherichia coli O157:H7 in biofilms. J Food Prot 66: 2258.
Sunen E, Aristimuno C, Fernandes-Gallan B (2003) Activity of smoke wood condensates against Aeromonas hydrophila and Listeria monocytogenes in vacuum-packaged, cold-smoked rainbow trout stored at 4 D°C. Food Res Intl 36;2: 111.
Velazco J (2003) Searching for solutions. Meat Market Technol September: 121.
Yovich DJ (2003) Cargill sharpens its edge on E. coli O157:H7. Meat Market Technol October: 119.
Zhao T, Ezeike G, Doyle M, Hung Y, Howell R (2003) Reduction of Campylobacter jejuni on poultry by low-temperature treatment. J Food Prot 66: 652.
Rights and permissions
Copyright information
© 2008 Springer
About this chapter
Cite this chapter
(2008). Industria delle carni e del pollame. In: Sanificazione nell’industria alimentare. Springer, Milano. https://doi.org/10.1007/978-88-470-0788-8_16
Download citation
DOI: https://doi.org/10.1007/978-88-470-0788-8_16
Publisher Name: Springer, Milano
Print ISBN: 978-88-470-0787-1
Online ISBN: 978-88-470-0788-8
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)