Sampling methods for microbiological analysis of red meat and poultry carcasses

Journal of Food Protection
R CapitaC Alonso-Calleja

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.

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Citations

Feb 26, 2009·Letters in Applied Microbiology·Y Ghafir, G Daube
Jan 7, 2010·Journal of Food Protection·Bernardo MartínezM Carmen López-Mendoza
Oct 6, 2012·Critical Reviews in Food Science and Nutrition·Rosa Capita, Carlos Alonso-Calleja
Dec 2, 2011·Annual Review of Food Science and Technology·N A CoxL J Richardson
Aug 23, 2011·Foodborne Pathogens and Disease·Marcus Vinícius Coutinho CossiLuís Augusto Nero
Aug 3, 2013·Journal of Food Protection·Audecir GiombelliMaria Beatriz Abreu Gloria
Sep 10, 2011·Journal of Food Protection·Lei ZhangIksoon Kang
Jun 10, 2017·Journal of Food Protection·Carlos Alonso-CallejaRosa Capita
Jul 25, 2019·Journal of Animal Science and Technology·Dong-Gyun YimSun-Jin Hur
May 7, 2013·Journal of Food Protection·Hector ArguelloMiguel Prieto
Oct 26, 2005·Journal of Food Protection·Richard PepperellSava Buncic
Jul 15, 2015·Microbial Drug Resistance : MDR : Mechanisms, Epidemiology, and Disease·Isaac P KashomaGireesh Rajashekara
Oct 13, 2020·Frontiers in Microbiology·Zhongjia YuKurt Houf
Jul 3, 2021·Foods·Alexandra CalleJonathan Thompson

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