This chapter discusses major microbiological hazards associated with packaged fresh and processed meat and poultry, including survival and growth of microorganisms in meat and poultry products, as well as the role of product composition and intrinsic and extrinsic factors (water activity, pH, oxidation-reduction potential, atmosphere, temperature, etc.) affecting microbial growth in these products. Additional information addresses foodborne outbreaks related to packaged fresh and further processed meat and poultry caused by pathogenic E. coli, Campylobacter spp., Listeria monocytogenes, Salmonella spp., Yersinia spp., Clostridium spp., Staphylococcus aureus and Aeromonas spp. and novel packaging techniques that may be employed to control these pathogens.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)
- Biochemistry, Genetics and Molecular Biology(all)