The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Techn.
ISBN-13
978-0-323-15371-3 (9780323153713)
Schweitzer Klassifikation
Preface1. Introduction Text Reference 2. Types of Microorganisms I. Microbial World II. Microbes Important in Poultry Microbiology III. Bacteria IV. Yeasts and Molds V. Microbial Growth and Death VI. Effects of Physical and Chemical Agents on Microbes VII. Conclusions References 3. Types of Microorganisms Associated with Poultry Carcasses Incidence of Microorganisms References 4. Standard and Experimental Methods of Identification and Enumeration I. Introduction II. Detection and Enumeration III. Sampling Techniques IV. Evaluation of Indicator Microorganisms as a Measure of Food Quality5. Contamination of Poultry during Processing I. Introduction II. Bacteria Associated with Live Poultry III. Scalding IV. Bacteriology of Other Scalding Methods V. Picking VI. Evisceration VII. Chilling VIII. Bacteria Associated with Giblets IX. Summary References6. U.S. Department of Agriculture Standards for Processed Poultry and Poultry Products Text References 7. Packaging of Processed Poultry I. Introduction II. Specific Package Function III. Package Materials and Their Development IV. Packaging Films for Poultry V. Packaging as It Affects Microbial Control on Poultry VI. Summary References 8. Radiation Preservation of Poultry Meat I. Introduction II. A Brief History of Radiation Food Preservation III. Radiation Technology IV. Classification of Radiation Treatments V. Food Product Potentialities for Radiation Treatment VI. International Cooperation in Food Irradiation VII. U.S. Regulation of Radiation Food Processing VIII. Incentives for Radiation Preservation of Poultry Meat IX. Medium-Dose Treatment of Poultry Meat X. High-Dose Treatment of Poultry Meat XI. Economics of Poultry Irradiation References 9. Methods of Preservation of Poultry Products I. Introduction II. Heat Treatments III. Use of Antibiotics IV. Use of Sanitizers V. Use of Food Acids VI. Use of Controlled Atmosphere VII. Use of Salts VIII. Disinfectants IX. Coatings X. Polyphosphates XI. Miscellaneous References 10. Pathogens Associated with Processed Poultry I. Introduction II. Campylobacter III. Clostridium IV. Salmonella V. Staphylococcus VI. Yersinia References 11. Further-Processed Poultry Meat Products I. Introduction II. Cutting III. Deboning IV. Precooked Poultry Products V. Cured Poultry Products References 12. Microbiology of Frozen Poultry Products I. Introduction and History of Frozen Poultry Products II. Microbiology of Frozen Poultry III. Thawing of Poultry Products IV. Microbial Buildup after Thawing References13. Microbiology of Cooked and Canned Poultry Products I. Introduction II. Equipment III. Microorganisms and Canned Poultry Products References 14. Microbiology of Salted and Smoked Poultry Products I. Introduction II. Salted and Smoked Products III. Salting IV. Smoking V. Storage VI. Conclusions ReferencesIndex
