دورية أكاديمية
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
| العنوان: | Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria |
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| المؤلفون: | Federica Savini, Valentina Indio, Federica Giacometti, Yitagele Terefe Mekkonnen, Alessandra De Cesare, Laura Prandini, Raffaele Marrone, Alessandro Seguino, Marika Di Paolo, Valeria Vuoso, Federico Tomasello, Andrea Serraino |
| المصدر: | Italian Journal of Food Safety (2024) |
| بيانات النشر: | PAGEPress Publications, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Dry-aged meat, spoilage microorganism, pathogenic microorganism, microbiological criteria, molds, Food processing and manufacture, TP368-456 |
| الوصف: | Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygienic and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygienic evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Italian |
| تدمد: | 2239-7132 |
| العلاقة: | https://www.pagepressjournals.org/ijfs/article/view/12438Test; https://doaj.org/toc/2239-7132Test |
| DOI: | 10.4081/ijfs.2024.12438 |
| الوصول الحر: | https://doaj.org/article/6820cf7c9da04b82b2035fdfd3a26b12Test |
| رقم الانضمام: | edsdoj.6820cf7c9da04b82b2035fdfd3a26b12 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 22397132 |
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| DOI: | 10.4081/ijfs.2024.12438 |