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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Jiang, Jiang Xiong, Youling L. |
| Description | Country affiliation: China Author Affiliation: Jiang J ( a College of Food Science and Synergetic Innovation Center of Food Safety and Nutrition , Jiangnan University , Wuxi , Jiangsu , China.) |
| Abstract | Ready-to-eat (RTE) muscle foods refer to a general category of meat and poultry products that are fully cooked and consumable without reheating. These products, including whole and sliced pork, beef, turkey, chicken, and variety of meats, in the forms of ham, roast, rolls, sausage, and frankfurter, are widely available in the delicatessen section of retail stores or various food service outlets. However, difficulties in avoidance of contamination by foodborne pathogens, notably Listeria monocytogenes, during product postlethality repackaging render RTE meats labile to outbreaks. Accordingly, the USDA-FSIS has established processing guidelines and regulations, which are constantly updated, to minimize foodborne pathogens in RTE products. Technologies that complement good manufacturing practice have been developed to control RTE meat safety. Among them, various antimicrobial product formulations, postpackaging pasteurization (thermal and nonthermal), and antimicrobial packaging are being used. Through these efforts, outbreaks linked to RTE meat consumption have substantially reduced in recent years. However, the pervasive and virulent nature of L. monocytogenes and the possible presence of other cold-tolerant pathogens entail continuing developments of new intervention technologies. This review updates existing and emerging physical and chemical methods and their mode of action to inactivate or inhibit threatening microorganisms in RTE muscle foods. |
| File Format | HTM / HTML |
| ISSN | 10408398 |
| Issue Number | 13 |
| Volume Number | 55 |
| e-ISSN | 15497852 |
| Journal | Critical Reviews in Food Science and Nutrition |
| Language | English |
| Publisher | Taylor & Francis |
| Publisher Date | 2015-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Sciences Fast Foods Analysis Food Safety Animals Anti-infective Agents Cattle Consumer Product Safety Food Additives Food Contamination Food Handling Food Irradiation Food Microbiology Food Packaging Hot Temperature Listeria Monocytogenes Isolation & Purification Poultry Microbiology Red Meat Turkeys Journal Article Research Support, Non-u.s. Gov't Review |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Medicine Food Science |
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