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The Occurrence of Clostridia on Bacon Slaughter Lines
Author(s) -
Baltzer J.,
Wilson D. C.
Publication year - 1965
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1965.tb02133.x
Subject(s) - clostridia , food science , raw material , plate count , biology , ecology , bacteria , genetics
Safety in the production of canned meat products depends on the numbers of heat resistant clostridia in the product before processing, as the effect of heat processing is limited. For this reason, the numbers of clostridia in the raw materials are of great importance, and any method which may reduce these numbers is of value. This investigation has shown that clostridia are present on the rind side of pig carcases at various stages during slaughter operations, the numbers depending on the bacteriological state of the slaughtering equipment. In addition, frozen sections have indicated the presence of clostridia in the deeper layers of the skin. Washing the carcases with hot water besides lowering the aerobic count also reduces the numbers of clostridia.