English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

iv CHAPTER 1.GENERAL INTRODUCTION 1 Dissertation Organization 2 CHAPTER 2. LITERATURE REVIEW 3 Production of Moisture Enhanced Pork 3 Microbiological Aspects of Moisture Enhanced pork 9 The Challenges of Foodborne Pathogens in Moisture Enhanced Pork 10 Hazard Characterization of Campylobacter jejuni 15 Hazard characterization of Salmonella enterica 17 Risk Assessment 20 Summary of Literature 34 References 36 CHAPTER 3. TRANSLOCATION OF SURFACE-INOCULATED E.COLI BIOTYPE I INTO PORK SUBPRIMALS FOLLOWING MOISTURE ENHANCEMENT AND SLICING 46 Abstract 46 Introduction 46 Materials and Methods 48 Results and Discussion 49 Acknowledgements 51 References 51 CHAPTER 4: SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI AND SALMONELLA ENTERICA IN MOISTURE ENHANCED PORK DURING VACUUM STORAGE 56 Abstract 56 Introduction 57 Materials and Methods 59 Results and Discussion 61 Acknowledgements 64 References 64 CHAPTER 5. EFFECTS OF MOISTURE, STORAGE AND SUBSEQUENT COOKING ON INACTIVATION OF CAMPYLOBACTER JEJUNI AND SALMONELLA ENTERICA IN MOISTURE ENHANCED PORK 73 Abstract 73 Introduction 74 Materials and methods 76 Results and Discussion 79 Acknowledgements 84

Risk factors influencing the growth and survival of Campylobacter jejuni and Salmonella enterica on moisture enhanced pork