Submitted to: International Association of Milk Food and Environmental Sanitarians
Publication Type: Proceedings
Publication Acceptance Date: May 5, 1995
Publication Date: N/A
Technical Abstract: Bacterial contamination of meat carcasses is an unavoidable consequence of converting live animals to meat for human consumption. Without considering irradiation, the total elimination of both pathogenic and spoilage bacteria from whole carcasses or fresh meat products does not appear to be attainable at the present time. Given that the microbiological stability and safety of many fresh and processed foods are not based only on one intervention, investigations and implementation of multiple hurdles to reduce bacterial populations associated with carcass surfaces are warranted. Hurdles to be reviewed include bacteriocins and various antimicrobial compounds, edible films, desiccation, competitive inhibition and other novel approaches.