Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality
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چکیده
منابع مشابه
Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain
The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%)...
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Background and Objectives: Listeria monocytogenes are known as an emerged foodborne pathogen and considered as a severe health risk. In the present study, prevalence and antibiotic resistance of L. monocytogenes isolated from ready-to-eat meat products in Iran were assessed. Materials and Methods: A total of 200 ready-to-eat meat products, including chicken meat (wing, breast, and leg), lamb a...
متن کاملPrevalence of antibiotic resistance genes in staphylococci isolated from ready-to-eat meat products.
Prevalence of mecA, blaZ, tetO/K/M, ermA/B/C, aph, and vanA/B/C/D genes conferring resistance to oxacillin, penicillin, tetracycline, erythromycin, gentamicin, and vancomycin was investigated in 65 staphylococcal isolates belonging to twelve species obtained from ready-to-eat porcine, bovine, and chicken products. All coagulase negative staphylococci (CNS) and S. aureus isolates harbored at lea...
متن کاملRisk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products.
An assessment of the risk of illness associated with Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products was completed to estimate the effect on the annual frequency of illnesses of changing the allowed maximal 1-log growth of C. perfringens during stabilization (cooling after the manufacturing heat step). The exposure assessment modeled stabilization, storage...
متن کاملPSA-Processing & Products: Meat Quality
Lighting programs that provide longer daylength as a broiler ages reduce the incidence of ascites and sudden death syndrome. Birds given this type of program often have an increased incidence of carcass scratches due to increased bird activity. The turkey industry uses microwave technology to restrict claw growth and reduce carcass scratches. One concern is that the treatment may reduce bird gr...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2015
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2015.1087050