Literature DB >> 11326635

The microbiological effects of trimming sticking wounds in pasteurized pig carcasses.

C O Gill1, M Badoni.   

Abstract

Neither pasteurizing of uneviscerated carcasses nor trimming reduced the numbers of total aerobic bacteria recovered from sticking wounds in pig carcasses. However, trimming after pasteurizing increased the numbers of coliforms and Escherichia coli recovered from sticking wounds, whereas pasteurizing without trimming reduced these counts.

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Mesh：

Year:  2001        PMID： 11326635      PMCID： PMC1476516     

Source DB:  PubMed          Journal:  Can Vet J        ISSN： 0008-5286            Impact factor:   1.008


  5 in total

1.  The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods.

Authors:  D C Kilsby; M E Pugh
Journal:  J Appl Bacteriol       Date:  1981-10

2.  Evaluation of the hygienic performances of the processes for cleaning, dressing and cooling pig carcasses at eight packing plants.

Authors:  C O Gill; F Dussault; R A Holley; A Houde; T Jones; N Rheault; A Rosales; S Quessy
Journal:  Int J Food Microbiol       Date:  2000-06-30       Impact factor: 5.277

3.  Evaluation of the hygienic performances of the processes for beef carcass dressing at 10 packing plants.

Authors:  C O Gill; B Deslandes; K Rahn; A Houde; J Bryant
Journal:  J Appl Microbiol       Date:  1998-06       Impact factor: 3.772

4.  Control of the contamination of pig carcasses by Escherichia coli from their mouths.

Authors:  C O Gill; T Jones
Journal:  Int J Food Microbiol       Date:  1998-10-20       Impact factor: 5.277

5.  [Monitoring of microbial contamination of stick wound in swine carcasses].

Authors:  N Rheault; S Quessy
Journal:  Can Vet J       Date:  1999-04       Impact factor: 1.008
  5 in total

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