| dc.contributor.author |
Papadopoulou, OS |
en |
| dc.contributor.author |
Chorianopoulos, NG |
en |
| dc.contributor.author |
Gkana, EN |
en |
| dc.contributor.author |
Grounta, AV |
en |
| dc.contributor.author |
Koutsoumanis, KP |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:52:11Z |
|
| dc.date.available |
2014-06-06T06:52:11Z |
|
| dc.date.issued |
2012 |
en |
| dc.identifier.issn |
03091740 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.meatsci.2011.11.008 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5883 |
|
| dc.subject |
Beef fillets |
en |
| dc.subject |
Cross-contamination |
en |
| dc.subject |
Escherichia coli O157:H7 |
en |
| dc.subject |
Listeria monocytogenes |
en |
| dc.subject |
Meat mincing machine |
en |
| dc.subject |
Salmonella ser. Typhimurium |
en |
| dc.subject.other |
Cross contamination |
en |
| dc.subject.other |
Escherichia coli O157:H7 |
en |
| dc.subject.other |
Food-borne pathogenic bacteria |
en |
| dc.subject.other |
Inoculum level |
en |
| dc.subject.other |
Inoculum size |
en |
| dc.subject.other |
Knowledge gaps |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Mixed strain |
en |
| dc.subject.other |
Risk estimation |
en |
| dc.subject.other |
Safety enhancement |
en |
| dc.subject.other |
Salmonella enterica |
en |
| dc.subject.other |
Contamination |
en |
| dc.subject.other |
Escherichia coli |
en |
| dc.subject.other |
Food safety |
en |
| dc.subject.other |
Listeria |
en |
| dc.subject.other |
Pathogens |
en |
| dc.subject.other |
Risk perception |
en |
| dc.subject.other |
Salmonella |
en |
| dc.subject.other |
Meats |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Escherichia coli |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Salmonella |
en |
| dc.subject.other |
Salmonella enterica |
en |
| dc.subject.other |
Salmonella enterica subsp. enterica serovar Typhimurium |
en |
| dc.subject.other |
animal |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial count |
en |
| dc.subject.other |
cattle |
en |
| dc.subject.other |
Escherichia coli O157 |
en |
| dc.subject.other |
food contamination |
en |
| dc.subject.other |
food control |
en |
| dc.subject.other |
food handling |
en |
| dc.subject.other |
isolation and purification |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
methodology |
en |
| dc.subject.other |
microbiology |
en |
| dc.subject.other |
product safety |
en |
| dc.subject.other |
risk assessment |
en |
| dc.subject.other |
Salmonella enterica |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Consumer Product Safety |
en |
| dc.subject.other |
Escherichia coli O157 |
en |
| dc.subject.other |
Food Contamination |
en |
| dc.subject.other |
Food Handling |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Meat |
en |
| dc.subject.other |
Risk Assessment |
en |
| dc.subject.other |
Salmonella enterica |
en |
| dc.title |
Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.meatsci.2011.11.008 |
en |
| heal.publicationDate |
2012 |
en |
| heal.abstract |
The aim of this study was to evaluate the transfer of pathogens population to non-inoculated beef fillets through meat mincing machine. In this regard, cocktails of mixed strain cultures of each Listeria monocytogenes, Salmonella enterica ser. Typhimurium and Escherichia coli O157:H7 were used for the inoculation of beef fillets. Three different initial inoculum sizes (3, 5, or 7 log CFU/g) were tested. The inoculated beef fillets passed through meat mincing machine and then, six non-inoculated beef fillets passed in sequence through the same mincing machine without sanitation. The population of each pathogen was measured. It was evident that, all non-inoculated beef fillets were contaminated through mincing with all pathogens, regardless the inoculum levels used. This observation can be used to cover knowledge gaps in risk assessments since indicates the potential of pathogen contamination and provides significant insights for the risk estimation related to cross-contamination, aiming thus to food safety enhancement. © 2011 Elsevier Ltd. |
en |
| heal.journalName |
Meat Science |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
90 |
en |
| dc.identifier.doi |
10.1016/j.meatsci.2011.11.008 |
en |
| dc.identifier.spage |
865 |
en |
| dc.identifier.epage |
869 |
en |