Prevention of recontamination in meat processing
- Nachwachsende Rohstoffe und neue Technologien
- Lebensmittel, Ernährung, Gesundheit
Abstract
Secondary contamination scenarios are the main source of increased and sporadic spoilage of heat treated meat products. The aim of this project is to describe and elaborate these potential recontamination factors in cooperation with 9 meat factories across Austria. In a first step semi-standardized interviews have been performed in order to evaluate the state of art control strategies to prevent recontamination. In a second step, sterile meat dummies were produced for each company to assess the recontamination potential through different processing steps after heat treatment. Microbiological results are evaluated comparing spoilage bacteria and pathogenic types. Bacterial isolates are stored for further assessment of the contamination potential relevant for evaluation of the process hygiene.
Project staff
Marija Zunabovic-Pichler
Dipl.-Ing.Dr. Marija Zunabovic-Pichler
Project Leader
01.09.2015 - 31.08.2016