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RELATIONSHIPS BETWEEN PATHOGEN GROWTH AND THE GENERAL MICROBIOTA ON RAW AND PROCESSED MEAT AND POULTRY
Author(s) -
UPTON MARY
Publication year - 1995
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1995.tb00129.x
Subject(s) - pathogenic bacteria , poultry meat , food science , biology , food spoilage , bacteria , flora (microbiology) , raw meat , poultry farming , pathogen , microorganism , bacterial growth , microbiology and biotechnology , ecology , genetics
Contaminants are capable of growth on meat and poultry products due to the nutrient composition of the products, the available water, the favorable pH and very often the temperature and other conditions of storage. These factors and processing conditions influence greatly the pattern of development of the spoilage and pathogenic microflora. This paper will consider the effects of the general bacterial flora on pathogenic bacteria occurring on meat and poultry as well as the impact of external factors on some of the different types of bacteria found on these products.