TAMU FSTC 326 - TEST 4 notes (4 pages)

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TEST 4 notes



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TEST 4 notes

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Pages:
4
School:
Texas A&M University
Course:
Fstc 326 - Food Bacteriology

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TEST 4 November 12 2014 QUIZ OVER WHAT DR HALE SAID WATCH VIDEO ON HYPERLINK Microbiology of fresh processed and fermented meats Defining meat o Federal meat inspection act 21 U S code part 601 o Livestock domesticated species suitable for meat products production are cattle sheep goat swine and equine horse mule o Wild game animals can also be useful for meat products processing but the majority of products are from domesticated animals Hunters Loins sausage products Meat yielding animals o Healthy animals are assumed to have muscles essentially sterile o Carry microbes in GI tract on hide skin pelt hooves in mouths o Lymph nodes concern over Salmonella in cattle lymph nodes and transmission to ground beef Sources of microbes on carcasses during processing o Stick knife o Hide skin pelt removal removal processes preventing carcass cross contamination o Cutting knives implements o GI contents evisceration process o Productions employees personal hygiene limiting cross contamination o Process environment sanitary condition Carcass Safety Interventions o Most effective following efficient processing in sanitary environment o Interventions Trimming of carcasses Hot water Chemical interventinos acids other compounds o Chilling Microbes on Fresh Meat o Gram negative aerobic bacteria facultative rods Enterobacteriaceae o Gram positive rods cocci aerobic facultative and fermentative genera Enterococci staphylococci micrococci LAB o Molds yeasts primarily spoilage concerns Most problematic peniccillium mucor molds candida yeasts Factors affecting microbial growth on fresh meat o Meat as a source of nutrients for microbial growth o Post mortem Ph decline o Oxygenation redox potential of meat o o o o Consumption of 2 by microbial growth Packaging of product in vacuum MAP drives fermentative microbes growth Meat aw 0 98 0 99 Storage temperature Packaging characteristics O2 permeable or barrier packages Extrinsic factor Storage environment relative humidity Extrinsic factor



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