Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses
Authors: Capita, Rosa; Prieto, Miguel; Alonso-Calleja, Carlos
Source: Journal of Food Protection®, Number 6, June 2004, pp. 1092-1308 , pp. 1303-1308(6)
Abstract:Microbiological analysis of carcasses at slaughterhouses is required in the European Union for evaluating the hygienic performance of carcass production processes as required for effective hazard analysis critical control point implementation. The European Union microbial performance standards refer exclusively to the excision method, even though swabbing using the wet/dry technique is also permitted when correlation between both destructive and nondestructive methods can be established. For practical and economic reasons, the swab technique is the most extensively used carcass surface-sampling method. The main characteristics, advantages, and limitations of the common excision and swabbing methods are described here.
Document Type: Review Article
Affiliations: Área de Nutrición y Bromatología, Escuela Superior y Técnica de Ingeniería Agraria, Avenida de Astorga, s/n, 24400-Ponferrada, León, Spain
Publication date: June 1, 2004
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