Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process.

Multiple antimicrobial interventions have been validated for use during the beef postharvesting process. However, little has been done to determine the impact of the postharvest environment on pathogen contamination. In this study, surrogate microorganisms were used to simulate pathogen cross-contamination through the postharvest environment at three different abattoirs.

The effects of salt and storage temperature on microbiological changes in hot-smoked mirror carp (Cyprinus carpio L.).

In this study, microbiological changes during processing and preservation of smoked mirror carp (Cyprinus carpio L.) fillets were examined. In the processing phase the brining in two different salt concentration and smoke were used.

Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique.

Effects of various cooking methods including boiling, roasting, pressure cooking, and pan frying on species determination of beef by PCR was studied. The meat was cooked by boiling at 97.5°C for 140, 200 or 230min, by roasting at 200°C for 80, 120, or 150min or by autoclaving at 120°C for 30, 60, or 90min.