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- W4233162891 abstract "Microbiological safety and quality of foods are impacted by changes in consumer demand, inasmuch as it has shaped the way food is harvested, processed, manufactured, packaged, distributed, and prepared. There has never been a comparable quantity or variety of minimally processed and preserved foods requiring as little time to prepare and meeting the fresh appearance and taste expectations of the consuming public. Outbreaks of food-borne illness have traditionally implicated red meats, poultry, seafood, and non-pasteurized dairy products as contamination sources; more recently, other food types have been involved as vehicles of transmission. The need to control or eliminate factors adversely impacting the safety and quality of foods has and continues to result in the development and implementation of numerous preservation methods and decontamination technologies. Methods or technologies whose application results in the control or inhibition, irreversible inactivation or destruction, or mechanical removal of microorganisms without requiring the use of antimicrobial additives or products of microbial metabolism may collectively be referred to as physical decontamination strategies. This chapter provides a brief description, review of published research, and assessment of advantages and disadvantages considering commercial demands and requirements for each of several physical decontamination strategies aimed at improving the microbiological safety and quality of fresh red meats. It discusses the use of physical decontamination strategies in the context of future needs." @default.
- W4233162891 created "2022-05-12" @default.
- W4233162891 creator A5053726727 @default.
- W4233162891 date "2005-01-01" @default.
- W4233162891 modified "2023-10-03" @default.
- W4233162891 title "Physical decontamination strategies for meat" @default.
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- W4233162891 doi "https://doi.org/10.1533/9781845691028.2.318" @default.
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