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Theory and practice of meat processing

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Factors influencingmicrobial transmission in a meat processing plant

https://doi.org/10.21323/2414-438X-2021-6-2-183-190

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Abstract

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

About the Authors

B. Velebit
Institute of Meat Hygiene and Technology
Serbia

Branko Velebit —  M. Sc. DVM, Principal Research Fellow, Head of Department of Microbiology and Molecular Biology

Kaćanskog 13, 11040 Belgrade

Tel.: +381–11–2650–722



B. Lakicevic
Institute of Meat Hygiene and Technology
Serbia

Brankica Z. Lakicevic —  Research Associate

Kaćanskog 13, 11000, Belgrade

Tel.: +381–11–2650–722



A. A. Semenova
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Anastasia A. Semenova —  Doctor of technical sciences, Professor, Deputy Director

Talalikhina, 26, 109316, Moscow

Tel: +7–903–016–76–70



N. M. Revutskaya
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Nataliya M. Revutskaya —   Candidate of technical sciences, Research Associate, Department of Applied Scientific and Technological Development

Talalikhina 26, 109316, Moscow
Tel: +7–495–676–95–11(305)



Yu. K. Yushina
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Yulia K. Yushina —  Candidate of technical sciences, Docent, Deputy head of laboratory «Center for food and feed testing»

Talalikhina 26, 109316, Moscow

Tel.:+7–495–676–91–26



V. V. Nasonova
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Victoriya V. Nasonova —   Candidate of technical sciences, Head of Department of Applied Scientific and Technological Development

Talalikhina 26, 109316, Moscow,

Tel: +7–495–676–95–11(307)



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For citation:


Velebit B., Lakicevic B., Semenova A.A., Revutskaya N.M., Yushina Yu.K., Nasonova V.V. Factors influencingmicrobial transmission in a meat processing plant. Theory and practice of meat processing. 2021;6(2):183-190. https://doi.org/10.21323/2414-438X-2021-6-2-183-190

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