food hygiene – MASO-INTERNATIONAL

The effect of chilling and freezing on histological structure in slaughter poultry

Authors: Dávid Maženský, Jozef Nagy, Katarína Holovská and Slávka Flešárová
Keywords: chicken meat, food hygiene, histology, quality

This study focused on the evaluation of morphometric histological changes in the muscles of chicken carcasses before and after two types of cold treatment. Air-spray chilling and the IQF (individual quick freezing) method were used. The diameter of the muscle fibres in breast and thigh muscles was measured. A statistically highly significant increase (P < … [Read more…]

The Food Research, Safety and Training Network (FRST-NET) initiative, step one: Issues relevant for meat safety assurance at abattoir level

Authors: Sava Buncic, Iva Steinhauserová, Frans Smulders, Peter Paulsen, Peggy Braun, Thiemo Albert and Ladislav Steinhauser
Keywords: abattoir, food hygiene, food safety, foodborne pathogens, meat

Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [Read more…]