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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.
[9] [10] Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes. Some pathogenic bacteria, such as Clostridium perfringens and Bacillus cereus, are capable of causing spoilage. [11] Issues of food spoilage do not necessarily have to do with the quality of the food, but more so with the safety of consuming ...
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.
1. Letting Meat Sit on the Countertop. Allowing raw meat to slowly defrost at room temperature can be a serious health hazard. As the food begins to warm up, harmful bacteria can rapidly multiply ...
Food safety experts suggest that people cook beef to 160 degrees in order to kill all bacteria that can potentially cause illness. It is also important to keep raw meat away from other foods to ...
Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga-like toxin–producing types of E. coli.It is a cause of disease, typically foodborne illness, through consumption of contaminated and raw food, including raw milk and undercooked ground beef.
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 ...