Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment

dc.contributor.author	Milios, K	en
dc.contributor.author	Mataragas, M	en
dc.contributor.author	Pantouvakis, A	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Zoiopoulos, PE	en
dc.date.accessioned	2014-06-06T06:51:19Z
dc.date.available	2014-06-06T06:51:19Z
dc.date.issued	2011	en
dc.identifier.issn	01681605	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.ijfoodmicro.2011.02.023	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5447
dc.subject	Hygiene	en
dc.subject	Lamb	en
dc.subject	Multivariate analysis	en
dc.subject	Quality	en
dc.subject	Slaughterhouse	en
dc.subject	Steam application	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	carcass	en
dc.subject.other	controlled study	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	environmental sanitation	en
dc.subject.other	evisceration	en
dc.subject.other	food poisoning	en
dc.subject.other	infection control	en
dc.subject.other	lamb	en
dc.subject.other	microbial contamination	en
dc.subject.other	multivariate analysis	en
dc.subject.other	nonhuman	en
dc.subject.other	pasteurization	en
dc.subject.other	quality control	en
dc.subject.other	slaughterhouse	en
dc.subject.other	water vapor	en
dc.subject.other	Abattoirs	en
dc.subject.other	Animals	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Hygiene	en
dc.subject.other	Meat	en
dc.subject.other	Meat-Packing Industry	en
dc.subject.other	Multivariate Analysis	en
dc.subject.other	Sheep, Domestic	en
dc.subject.other	Steam	en
dc.subject.other	Wool	en
dc.subject.other	Enterobacteriaceae	en
dc.title	Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ijfoodmicro.2011.02.023	en
heal.publicationDate	2011	en
heal.abstract	The aim of this study was to quantify the hygienic status of a lamb slaughterhouse by means of multivariate statistical analysis, to demonstrate how the microbiological data could be exploited to improve the lamb slaughter process by constructing control charts and to evaluate the potential effect of an intervention step such as steam application on the microbiological quality of lamb carcasses. Results showed that pelt removal and evisceration were hygienically uncontrolled. TVC and Enterobacteriaceae progressively increased from the stage 'after pelt removal of hind and forelegs/before final pulling' to the stage 'after evisceration/before pluck removal' thus indicating possible deposition of microorganisms during these operations. It seems that the processing stages of freshly produced carcasses were better distinguished by Enterobacteriaceae, with evisceration contributing mostly to the final Enterobacteriaceae counts. Application of steam during the lamb slaughter process reduced microbial counts without adverse effects on the organoleptic characteristics of the carcasses. Moreover, the construction of control charts showed that decontamination with steam contributed to the maintenance of an in control process compared to that before the application of steam, suggesting the potential use of steam as an intervention step during the lamb slaughter process. © 2011 Elsevier B.V.	en
heal.journalName	International Journal of Food Microbiology	en
dc.identifier.issue	2	en
dc.identifier.volume	146	en
dc.identifier.doi	10.1016/j.ijfoodmicro.2011.02.023	en
dc.identifier.spage	170	en
dc.identifier.epage	175	en