Post-harvest interventions to reduce/eliminate pathogens in beef
نویسندگان
چکیده
منابع مشابه
Post-harvest interventions to reduce/eliminate pathogens in beef.
In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli O1...
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Significant effort has been targeted at reducing the risk of pathogens in U.S. beef products since the mid-1990s. These efforts were focused on Escherichia coli O157:H7 after it was declared an adulterant in ground beef or its components. Post-harvest interventions applied to hides and carcasses by beef processors resulted in significant progress. Effective pre-harvest approaches proved hard to...
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Harvest and post-harvest operations constitute principal constraints to rice production, especially in irrigated systems, because of the larger yield that has to be handled. Post-harvest crop losses of up to 35% have been reported and attributed to inefficiency of manual threshing of rice by small-scale farmers. This leads to poor grain quality and rejection of locally produced rice. The Africa...
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Due to post-harvest losses more than 30% of harvested fruits will not reach the consumers' plate. Fungal pathogens play a key role in those losses, as they cause most of the fruit rots and the customer complaints. Many of the fungal pathogens are already present in the unripe fruit but remain quiescent during fruit growth until a particular phase of fruit ripening and senescence. The pathogens ...
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by Ting Jiang, M.S. Washington State University December 2008 Chair: Mark L. Nelson Fatty acids in meat have obtained a lot of attention from both scientists and consumers because fatty acids are demonstrated to be closely related with human health and meat is an important food source, especially, for developed countries. Beef has been the most consumed red meat in the US and the argument exist...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2005
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2005.03.012