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Selected Publication:

Type of publication: Published (citable) presentations at scientific conferences (A2)
Type of document: Proceedings Paper
Presentation type: Presentation

Year: 2004

Authors: Paulsen, P; Smulders, FJM

Title: Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids.

Source: Food Saf Assur Vet. 177-199.-Euroconference on Safety Assurance During Food Processing; SEP 29-OCT 01, 2001; Vienna, AUSTRIA. IN: Smulders, FJM [Hrsg.]: Safety assurance during food processing. (Food safety assurance and veterinary public health ; 2);

Authors Vetmeduni Vienna:

Paulsen Peter
Smulders Franciscus

Vetmed Research Units
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Hygiene and Technology


Abstract:
Contamination of meat during slaughtering and processing of carcasses is inevitable. However, provided Good Farming and Good Manufacturing Processes are strictly adhered to, the Level of contamination can be kept in check. This is the most instrumental strategy towards assuring the safety of muscle foods. As a final line of defence, and an integral part of a consolidated HACCP approach, a 'terminal treatment of carcasses, primals and meat cuts with decontaminants may then be considered. This contribution illustrates this approach to meat safety by considering the combined effects of hygiene and organic acids on the bacteriological condition of meat. Finally, it is shown that organic acids fulfill additional criteria set by the EU authorities for decontaminants of meat.


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