Karkaslarda Mikrobiyal Dekontaminayon
Et ve et ürünleri insan patojeni bir çok mikroorganizmanın kaynağıdır. Kesim işlemleri sırasında mikroorganizmalar et yüzeyine bulaşırlar. İyi üretim teknikleri kullanılarak bulaşma en aza indirilebilir ancak gıda kaynaklı patojenlerin uzaklaştırılması çok zordur. Bu gibi durumlarda mevcut gıda güvenliği programı içinde değerlendirilmesi koşuluyla uygun bir dekontaminasyon programı, etin hem mikrobiyal güvenliğini artıracak hem de ürünün raf ömrünü uzatacaktır
Anahtar Kelimeler:
Mikrobiyal dekontaminasyon, patojen, karkas
Karkaslarda Mikrobiyal Dekontaminayon
Meat and meat products have potential sources of human pathogens. Meat carcasses may become contaminated from micro-organisms in the slaughter process. Microbial contamination of meat carcasses can be reduced by using good manufacturing practises but the total elimination of foodborne pathogens is difficult. In this case decontamination step can improve the microbial safety and shelf life of the meat and should be considered an integral part of the food safety programme
Keywords:
Microbial decontamination, pathogen, meat carcasses,
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- ISSN: 1304-7582
- Yayın Aralığı: Yılda 4 Sayı
- Başlangıç: 2003
- Yayıncı: Sidas Medya Limited Şirketi