By Joseph P. Kerry
Packaging performs an important function in restricting undesired microbial progress and sensory deterioration. This e-book presents a accomplished assessment of either present and rising applied sciences for the potent packaging of muscle meals. half one offers a entire evaluate of key concerns in regards to the security and caliber of packaged meat, chicken and seafood. elements and 3 cross directly to examine advancements in vacuum and converted surroundings packaging for either clean and processed muscle meals and the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and chook items, in addition to advances in sausage casings and in-package pasteurization. the ultimate part explores rising labeling and packaging strategies, resembling environmentally-compatible, antimicrobial and antioxidant lively packaging for meat and fowl, fit to be eaten movies, clever packaging structures, and matters concerning traceability and law.
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Additional resources for Advances in meat, poultry and seafood packaging
Monocytogenes on surface-inoculated RTE products (Britton, 2004). However, the convoluted surface of the RTE meat product may affect the efficiency of the heat. Therefore, combinations of post-packaging pasteurization (65°C for 30 sec) with pre-surface application of food grade antimicrobials, such as nisin and/or lysozyme, can reduce L. , 2008). 4 Shiga toxin-producing E. coli Escherichia coli are Gram-negative, non-spore-forming, facultative, anaerobic, rodshaped microorganisms. They are derived from the family of Enterobacteriaceae (Janda and Abbott, 2006).
Twenty-nine patients were hospitalized with listeriosis symptoms; four of the patients died and three miscarriages/stillbirths occurred. The source of infection was epidemiologically linked to the consumption of deli turkey meat (Wing and Gregory, 2002). The consumption of pork tongue in aspic also was linked to a listeriosis outbreak resulting in 279 confirmed cases with 63 deaths. In each of the cases cited above, the meat was contaminated in the food processing plant after cooking, before packaging and stored at refrigerated temperatures for extended periods of time prior to consumption.
Ivanovii, L. seeligeri, L. welshimeri and L. grayi. L. monocytogenes is a Gram-positive rod, non-spore-forming, facultative anaerobic pathogen that is ubiquitous in nature (Rocourt, 1999). L. ), feeding on dead and decaying vegetation. It has been commonly isolated from fecal specimens of healthy animals and man, as well as from sewage, silage, soil, fertilizer and vegetable matter. Normally non-mobile, L. monocytogenes has the ability to express tumbling motility by way of a few flagella when grown between 20°C and 25°C (Seeliger and Jones, 1986).