Microbiological Analysis of Red Meat, Poultry and Eggs

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approached to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of fecal indicators, current approached to testing of foods, detection and enumeration of pathogens, and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written be a team of international experts, Microbiological Analysis of Red Meat, Poultry and Eggs is certain to become a standard reference in the important area of food microbiology. Professor Geoff Mead is internationally renowned for his research on microbiological aspects of poultry production and processing.

Table of Contents:
Introduction Microbiological Testing in Food Safety and Quality Management, C. de Blackburn Introduction Control Systems Used in Food Industry Role of Microbiological Testing Applying Microbiological Testing Future Trends Sources of Further Information and Advice References Legislation for Red Meat, Poultry and Eggs: Which Way Forward? M. Fogden Introduction Codex Alimentarius (Food Code) Regulation in the EU EU Regulation on Microbiological Criteria Annex I: Criteria Future Trends Sources of Further Information and Advice References Escherichia coli0157 and Other VTEC in the Meat Industry, I.D. Ogden Introduction Pathogenic Potential Key Outbreaks of E. coli 0157 and Other VTEC Occurrence in Red Meat and Poultry Regulatory Measures Laboratory Methods of Isolation and Identification Industry Measures Consumer Responses Future Trends Sources of Further Information and Advice References Faecal Indicator Organisms for Red Meat and Poultry, G.C. Mead Introduction Origins and Terminology of the Indicator Concept Enterobacteriaceae, Coliforms, and E. coli Monitoring Faecal Contamination of Meat Other Indicator Organisms Use of E. coli for Determining Cross-Contamination Sources of Further Information References Spoilage Organisms of Red Meat and Poultry, J.E.L. Corry Introduction Microflora of Raw Meat Immediately after Slaughter (Red Meat and Poultry) Factors Affecting Flora Development and Changes Leading to Spoilage Spoilage of Vacuum-Packed Red Meat of Normal pH Due to Psychtophilic of Psychotropic Clostridium spp Bone Taint Spoilage of Uneviscerated Poultry Effect of Storage Temperature on Spoilage Metabolic Products Responsible for Spoilage Isolation and Identification of Spoilage Organisms Future Trends Sources of Further Information References Sampling of Red Meat, C.O. Gill Introduction Purposes of Routine Microbiological Sampling Target Organisms Sampling Plans Sampling Sites Methods of Sampling Detection Methods and Enumeration of Bacteria Interpretation of Data Future Trends Sources of Further Information References Sampling methods for poultry-meat products, G.C. Mead Introduction Origins and Distribution of Carcass Contaminants Microbial Attachment to Skin and Other Carcass Surfaces Sampling Carcasses in the Processing Plant Methods of Sampling Carcasses Sampling of Frozen Meat Cut Portions and Other Raw Products Cooked, Ready-to-Eat Products Pooling Samples Sample Handling and Transportation Future Trends Sources of Further Information and Advice References Microbiological Monitoring of Cleaning and Disinfection in Food Plants, J.F. Rigarlsford Introduction Sanitization Sources of Product Contamination Development of a Testing Programme Testing Plant Surfaces Rapid Methods Air Testing Data Illustration and Limit Values Future Trends Sources of Further Information References Microbiological analysis of eggs and egg products, J.E.L. Corry Introduction Shell Eggs Bulk Liquids Future Trends Sources of Further Information Acknowledgement References Detection and enumeration of pathogens in meat, poultry and egg products, E. de Boer Introduction Cultural Methods Rapid Methods Factors in the Choice of Technique Future Trends Sources of Further Information References Techniques for identifying foodborne microorganisms, S.M. Russel and P.C. Vasvada Introduction Handling and Storage of Isolates Storage of Isolates Preliminary Examination of Isolates Identification Systems Commonly-Used Selective and Differential Media Automated Microbial Identification Systems for Typing Isolates Following Identification Genetic Methods for Typing Bacterial Strains References Validation of analytical methods used in food microbiology, M. Utyebdaele Introduction Definition of Performance Characteristics Validation Protocols Use of Validation Schemes for Evaluating the Performance of Alternative Levels Application of Validated Methods in Accredited Laboratories Future Trends Sources of Further Information References Quality Assurance in the food microbiology laboratory, R. Wood Introduction Legislation and Codes for Practice Accreditation Internal Quality Control Quality Assurance Requirements: Analytical Methods Criteria for Valid Methods of Analysis Method Validation through Proficiency Testing Measurement Uncertainty for the Microbiologist References