Technological Change in Meat and Poultry-Packing and Processing

The Science of Poultry and Meat Processing

Clostridium difficile in poultry and poultry meat.

The incidence and severity of disease associated with toxigenic Clostridium difficile have increased in hospitals in North America from the emergence of newer, more virulent strains. Toxigenic C. difficile has been isolated from food animals and retail meat with potential implications of transfer to human beings. The objective of the present study was to determine the prevalence of toxigenic C....

PSA Processing and Products: Poultry Meat Safety and Eggs

In four trials, lactic-acid-producing bacterial cultures were applied to the skin of live broilers 24 h before slaughter to determine whether inoculation of the cultures could affect the numbers of bacteria that are normally found on the skin of processed broiler carcasses. The cultures contained 10,000 to 100,000 cfu/mL and were sprayed in 250 mL of a pH 6.0 nutrient medium (including glucose,...

Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry...

Technological Change and Technological Strategy