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- W162634532 abstract "Whether the load of microorganisms associated with the living animal contributes a significant share of the contamination occurring in and on the carcass depends not only upon the methods of handling that the meat receives but also on the interrelation between the defensive mechanisms of the animal and the enormous microbial populations that gain access to the animal. This chapter discusses the bacteriological implications in four separate categories. The first of these deals with the animal's defensive mechanisms; the second considers the antemortem microbiological problems that are involved in the live animal. The third describes the contamination introduced during the death agonies, while the last relates the contamination of the animal after death. The chapter discusses the significance of the several sources of microbiological contamination outlined above. The discussion is directed largely to the microbiology of the intact carcass and of fresh wholesale cuts. Only those avenues of infection and contamination that treat with normal animals and carcasses and cuts receiving handling procedures in accordance with commonly accepted sanitary practices have been considered." @default.
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- W162634532 date "1955-01-01" @default.
- W162634532 modified "2023-10-13" @default.
- W162634532 title "Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals" @default.
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- W162634532 doi "https://doi.org/10.1016/s0065-2628(08)60122-6" @default.
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