The Occurrence of Clostridia on Bacon Slaughter Lines
| العنوان: | The Occurrence of Clostridia on Bacon Slaughter Lines |
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| المؤلفون: | J. Baltzer, D. C. Wilson |
| المصدر: | Journal of Applied Microbiology. 28:119-124 |
| بيانات النشر: | Oxford University Press (OUP), 1965. |
| سنة النشر: | 1965 |
| مصطلحات موضوعية: | Heat resistant, Heat processing, biology, food and beverages, General Medicine, Raw material, equipment and supplies, biology.organism_classification, Microbiology, Applied Microbiology and Biotechnology, Clostridia, fluids and secretions, bacteria, Food science, Biotechnology |
| الوصف: | Safety in the production of canned meat products depends on the numbers of heat resistant clostridia in the product before processing, as the effect of heat processing is limited. For this reason, the numbers of clostridia in the raw materials are of great importance, and any method which may reduce these numbers is of value. This investigation has shown that clostridia are present on the rind side of pig carcases at various stages during slaughter operations, the numbers depending on the bacteriological state of the slaughtering equipment. In addition, frozen sections have indicated the presence of clostridia in the deeper layers of the skin. Washing the carcases with hot water besides lowering the aerobic count also reduces the numbers of clostridia. |
| تدمد: | 1365-2672 1364-5072 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6c1c37f74c5bb68026f8632d2e53497Test https://doi.org/10.1111/j.1365-2672.1965.tb04542.xTest |
| حقوق: | CLOSED |
| رقم الانضمام: | edsair.doi.dedup.....a6c1c37f74c5bb68026f8632d2e53497 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13652672 13645072 |
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