The Microbiology of Beef Carcasses and Primals During Chilling and Chilled Storage

D.J. Bolton; R. Reid; J. Kerry; S. Fanning

The Microbiology of Beef Carcasses and Primals During Chilling and Chilled Storage

In: 63rd International Congress of Meat Science and Technology

Authors:

D.J. Bolton

D.J. Bolton ¹Department of Food Safety and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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R. Reid

R. Reid ¹Department of Food Safety and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Ireland

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J. Kerry

J. Kerry ³School of Food and Nutritional Science, University College Cork, Ireland; declan.bolton@teagasc.ie

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, and

S. Fanning

S. Fanning ²UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Ireland

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Type:: Chapter

Pages:: 486–487

DOI:: https://doi.org/10.3920/9789086868605_214

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The objective of this study was to microbiologically characterise beef carcasses and primals during chilled storage. Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochotrix thermosphacta and Clostridum spp. were monitored on beef carcasses (n=30) and primals (n=105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. Clostridium spp. (1.89 log₁₀ cfu/cm²) and Pseudomonas spp. (2.12 log₁₀ cfu/cm²) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with B. thermosphacta (20.3h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67h).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Microbiology of Beef Carcasses and Primals During Chilling and Chilled Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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