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The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Listeria monocytogenes is a bacteria that can contaminate food and cause serious complications for some. BrucePac and Boar's Head had recent recalls due to listeria risk.
According to Rizzo and the CDC, the key is to make sure the meat is heated to 165 degrees Fahrenheit, a simple but important step to ensure any potentially harmful bacteria are killed. This ...
The best practice for preventing foodborne illnesses for all foods, including meat, is the CDC's four steps to food safety: clean, separate, cook, and chill. Wash hands, surfaces, utensils, and ...
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat ...
Psychrotrophic bacteria and fungi are able to grow at refrigeration temperatures, and can be responsible for food spoilage and as foodborne pathogens such as Yersinia. They provide an estimation of the product's shelf life, but also they can be found in soils, [ 25 ] in surface and deep sea waters, [ 26 ] in Antarctic ecosystems, [ 27 ] and in ...