Major microbiological hazards associated with packaged fresh and processed meat and poultry

C. N. Cutter; R. N. Senevirathne; V. P. Chang; R. B. Cutaia; K. A. Fabrizio; A. M. Geiger; A. M. Valadez; S. F. Yoder

doi:10.1533/9780857095718.1.1

Major microbiological hazards associated with packaged fresh and processed meat and poultry

C. N. Cutter, R. N. Senevirathne, V. P. Chang, R. B. Cutaia, K. A. Fabrizio, A. M. Geiger, A. M. Valadez, S. F. Yoder

Food Science

Research output: Chapter in Book/Report/Conference proceeding › Chapter

7 Scopus citations

Abstract

This chapter discusses major microbiological hazards associated with packaged fresh and processed meat and poultry, including survival and growth of microorganisms in meat and poultry products, as well as the role of product composition and intrinsic and extrinsic factors (water activity, pH, oxidation-reduction potential, atmosphere, temperature, etc.) affecting microbial growth in these products. Additional information addresses foodborne outbreaks related to packaged fresh and further processed meat and poultry caused by pathogenic E. coli, Campylobacter spp., Listeria monocytogenes, Salmonella spp., Yersinia spp., Clostridium spp., Staphylococcus aureus and Aeromonas spp. and novel packaging techniques that may be employed to control these pathogens.

Original language	English (US)
Title of host publication	Advances in Meat, Poultry and Seafood Packaging
Publisher	Elsevier Ltd
Pages	3-58
Number of pages	56
ISBN (Print)	9781845697518
DOIs	https://doi.org/10.1533/9780857095718.1.1
State	Published - Jun 2012

All Science Journal Classification (ASJC) codes

General Agricultural and Biological Sciences
General Biochemistry, Genetics and Molecular Biology
General Medicine

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10.1533/9780857095718.1.1

Cite this

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title = "Major microbiological hazards associated with packaged fresh and processed meat and poultry",

abstract = "This chapter discusses major microbiological hazards associated with packaged fresh and processed meat and poultry, including survival and growth of microorganisms in meat and poultry products, as well as the role of product composition and intrinsic and extrinsic factors (water activity, pH, oxidation-reduction potential, atmosphere, temperature, etc.) affecting microbial growth in these products. Additional information addresses foodborne outbreaks related to packaged fresh and further processed meat and poultry caused by pathogenic E. coli, Campylobacter spp., Listeria monocytogenes, Salmonella spp., Yersinia spp., Clostridium spp., Staphylococcus aureus and Aeromonas spp. and novel packaging techniques that may be employed to control these pathogens.",

author = "Cutter, {C. N.} and Senevirathne, {R. N.} and Chang, {V. P.} and Cutaia, {R. B.} and Fabrizio, {K. A.} and Geiger, {A. M.} and Valadez, {A. M.} and Yoder, {S. F.}",

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language = "English (US)",

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T1 - Major microbiological hazards associated with packaged fresh and processed meat and poultry

AU - Cutter, C. N.

AU - Senevirathne, R. N.

AU - Chang, V. P.

AU - Cutaia, R. B.

AU - Fabrizio, K. A.

AU - Geiger, A. M.

AU - Valadez, A. M.

AU - Yoder, S. F.

PY - 2012/6

Y1 - 2012/6

N2 - This chapter discusses major microbiological hazards associated with packaged fresh and processed meat and poultry, including survival and growth of microorganisms in meat and poultry products, as well as the role of product composition and intrinsic and extrinsic factors (water activity, pH, oxidation-reduction potential, atmosphere, temperature, etc.) affecting microbial growth in these products. Additional information addresses foodborne outbreaks related to packaged fresh and further processed meat and poultry caused by pathogenic E. coli, Campylobacter spp., Listeria monocytogenes, Salmonella spp., Yersinia spp., Clostridium spp., Staphylococcus aureus and Aeromonas spp. and novel packaging techniques that may be employed to control these pathogens.

AB - This chapter discusses major microbiological hazards associated with packaged fresh and processed meat and poultry, including survival and growth of microorganisms in meat and poultry products, as well as the role of product composition and intrinsic and extrinsic factors (water activity, pH, oxidation-reduction potential, atmosphere, temperature, etc.) affecting microbial growth in these products. Additional information addresses foodborne outbreaks related to packaged fresh and further processed meat and poultry caused by pathogenic E. coli, Campylobacter spp., Listeria monocytogenes, Salmonella spp., Yersinia spp., Clostridium spp., Staphylococcus aureus and Aeromonas spp. and novel packaging techniques that may be employed to control these pathogens.

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M3 - Chapter

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BT - Advances in Meat, Poultry and Seafood Packaging

PB - Elsevier Ltd

ER -

Major microbiological hazards associated with packaged fresh and processed meat and poultry

Abstract

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