Validation of processing parameters for the production of microbiologically safe cooked ready-to-eat and raw meat products

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dc.contributor.committeeChair Brashears , Mindy M .
dc.contributor.committeeMember Francisco , Michael San
dc.contributor.committeeMember Alvarado , Christine Z .
dc.contributor.committeeMember Loneragan , Guy H .
dc.degree.department Animal and Food Sciences
dc.degree.discipline Animal and Food Sciences
dc.degree.grantor Texas Tech University
dc.degree.level Doctoral
dc.degree.name Doctor of Philosophy
dc.rights.availability Unrestricted .
dc.creator Mann , Jason E .
dc.date.accessioned 2014 -06 -06T20 :19 :16Z
dc.date.available 2012 -06 -01T15 :50 :55Z
dc.date.available 2014 -06 -06T20 :19 :16Z
dc.date.issued 2006 -05
dc.identifier.uri http : / /hdl .handle .net /2346 /1027
dc.description.abstract Recent outbreaks of foodborne illness have resulted in increased regulatory pressure on meat processors . Validation of production processes to determine their ability to produce microbiologically safe finished product has been emphasized . Control of pathogen growth in raw products and pathogen lethality during heat processing of cooked ready -to -eat (RTE ) products are important . Cross contamination of carcass surfaces with bacteria , including pathogens such as Salmonella and Escherichia coli O157 :H7 , can occur during animal harvest . Sources of contamination include the digestive tract and hide of the animal and the processing environment . Raw meat products are not generally subjected to interventions during processing that reduce bacterial counts . Therefore , it is necessary to control the growth of bacteria on the product during processing . Control of product and /or processing environment temperature is generally the only available means to control bacterial growth . Control of bacterial growth in raw meat for use in the production of cooked RTE meat products is less important than in product to be sold in the raw state . Safety of cooked RTE products depends on proper cooking . Thermal processing parameters should be designed to result in a Salmonella lethality that meets or exceeds regulatory performance standards . Parameters of interest include oven temperature , product internal temperature , processing time and process humidity . The purpose of the studies performed was to determine the effects of environmental and product temperature on the growth of Salmonella and E . coli O157 :H7 in raw meat products and also the effects of product temperature and process humidity on the lethality of surface inoculated Salmonella during the thermal processing of cooked RTE roast beef . Results suggest that meat processors can safely process raw meat products under a variety of conditions , ranging from 4 .4ºC (40ºF ) to room temperature (23 .3ºC /74ºF ) if the time of product exposure is considered relative to the product or environmental temperature . Furthermore , thermal processing of cooked RTE roast beef in the presence of humidity levels ranging from 30 -90 % resulted in an adequate Salmonella lethality when processed to an internal temperature of 62 .8ºC (145ºF ) . Overall results provide parameters that can be utilized by meat processors to produce microbiologically safe finished products .
dc.format.mimetype application /pdf
dc.language.iso eng
dc.subject Ground Beef
dc.subject Escherichia Coli O157 :H7
dc.subject Salmonella
dc.title Validation of processing parameters for the production of microbiologically safe cooked ready -to -eat and raw meat products
dc.type Dissertation

Citation

Validation of processing parameters for the production of microbiologically safe cooked ready-to-eat and raw meat products. Doctoral dissertation, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /1027 .

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