Index page for: Microbiological analysis of red meat, poultry and eggs

Table of Contents IntroductionMICROBIOLOGICAL TESTING IN FOOD SAFETY AND QUALITY MANAGEMENT, C. de BlackburnIntroductionControl Systems Used in Food IndustryRole of Microbiological TestingApplying Microbiological TestingFuture TrendsSources of Further Information and AdviceReferencesLEGISLATION FOR RED MEAT, POULTRY AND EGGS: WHICH WAY FORWARD? M. FogdenIntroductionCodex Alimentarius (Food Code)Regulation in the EUEU Regulation on Microbiological CriteriaAnnex I: CriteriaFuture TrendsSources of Further Information and AdviceReferencesESCHERICHIA COLI0157 AND OTHER VTEC IN THE MEAT INDUSTRY, I.D. OgdenIntroductionPathogenic PotentialKey Outbreaks of E. coli 0157 and Other VTECOccurrence in Red Meat and PoultryRegulatory MeasuresLaboratory Methods of Isolation and IdentificationIndustry MeasuresConsumer ResponsesFuture TrendsSources of Further Information and AdviceReferencesFAECAL INDICATOR ORGANISMS FOR RED MEAT AND POULTRY, G.C. MeadIntroductionOrigins and Terminology of the Indicator ConceptEnterobacteriaceae, Coliforms, and E. coliMonitoring Faecal Contamination of MeatOther Indicator OrganismsUse of E. coli for Determining Cross-ContaminationSources of Further InformationReferencesSPOILAGE ORGANISMS OF RED MEAT AND POULTRY, J.E.L. CorryIntroductionMicroflora of Raw Meat Immediately after Slaughter (Red Meat and Poultry)Factors Affecting Flora Development and Changes Leading to SpoilageSpoilage of Vacuum-Packed Red Meat of Normal pH Due to Psychtophilic of Psychotropic Clostridium sppBone TaintSpoilage of Uneviscerated PoultryEffect of Storage Temperature on SpoilageMetabolic Products Responsible for SpoilageIsolation and Identification of Spoilage OrganismsFuture TrendsSources of Further InformationReferencesSAMPLING OF RED MEAT, C.O. GillIntroductionPurposes of Routine Microbiological SamplingTarget OrganismsSampling PlansSampling SitesMethods of SamplingDetection Methods and Enumeration of BacteriaInterpretation of DataFuture TrendsSources of Further InformationReferencesSAMPLING METHODS FOR POULTRY-MEAT PRODUCTS, G.C. MeadIntroductionOrigins and Distribution of Carcass ContaminantsMicrobial Attachment to Skin and Other Carcass SurfacesSampling Carcasses in the Processing PlantMethods of Sampling CarcassesSampling of Frozen MeatCut Portions and Other Raw ProductsCooked, Ready-to-Eat ProductsPooling SamplesSample Handling and TransportationFuture TrendsSources of Further Information and AdviceReferencesMICROBIOLOGICAL MONITORING OF CLEANING AND DISINFECTION IN FOOD PLANTS, J.F. RigarlsfordIntroductionSanitizationSources of Product ContaminationDevelopment of a Testing ProgrammeTesting Plant SurfacesRapid MethodsAir TestingData Illustration and Limit ValuesFuture TrendsSources of Further InformationReferencesMICROBIOLOGICAL ANALYSIS OF EGGS AND EGG PRODUCTS, J.E.L. Corry IntroductionShell EggsBulk LiquidsFuture TrendsSources of Further InformationAcknowledgementReferencesDETECTION AND ENUMERATION OF PATHOGENS IN MEAT, POULTRY AND EGG PRODUCTS, E. de BoerIntroductionCultural MethodsRapid MethodsFactors in the Choice of TechniqueFuture TrendsSources of Further InformationReferencesTECHNIQUES FOR IDENTIFYING FOODBORNE MICROORGANISMS, S.M. Russel and P.C. VasvadaIntroductionHandling and Storage of IsolatesStorage of IsolatesPreliminary Examination of IsolatesIdentification SystemsCommonly-Used Selective and Differential MediaAutomated Microbial IdentificationSystems for Typing Isolates Following IdentificationGenetic Methods for Typing Bacterial StrainsReferencesVALIDATION OF ANALYTICAL METHODS USED IN FOOD MICROBIOLOGY, M. UtyebdaeleIntroductionDefinition of Performance CharacteristicsValidation ProtocolsUse of Validation Schemes for Evaluating the Performance of Alternative LevelsApplication of Validated Methods in Accredited LaboratoriesFuture TrendsSources of Further InformationReferencesQUALITY ASSURANCE IN THE FOOD MICROBIOLOGY LABORATORY, R. WoodIntroductionLegislation and Codes for PracticeAccreditationInternal Quality ControlQuality Assurance Requirements: Analytical MethodsCriteria for Valid Methods of AnalysisMethod Validation through Proficiency TestingMeasurement Uncertainty for the MicrobiologistReferences