TY - CHAP
T1 - In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration
AU - Casas, Diego
AU - Vargas, David
AU - Randazzo, Emile
AU - Lynn, Dan
AU - Echeverry, Alejandro
AU - Brashears, Mindy
AU - Sanchez, Marcos
AU - Miller, Markus
PY - 2021/11
Y1 - 2021/11
N2 - Beef contains a plethora of healthy nutrients and it is the highest valued livestockbased food product. However, other meats (such as pork and poultry) and co-products of the meat industry can also be nutrient-dense with advantageous sensorial and technological qualities. The current standardization and grading schemes can assist in describing meats for their eating quality and/or fabrication yield, but more innovative, objective technologies are much needed to improve the segregation of the heterogeneous supply of carcasses and cuts into more homogeneous groups as regards quality and/or yield. In terms of food safety, while there have been significant improvements in reducing foodborne illnesses in the meat industry, the morbidity and mortality attributed to Salmonella, E. coli O157: H7, Listeria monocytogenes, Campylobacter jejuni, and other pathogens remain an issue with serious socioeconomic impacts. There is, therefore, a need to evaluate antimicrobials and technologies
AB - Beef contains a plethora of healthy nutrients and it is the highest valued livestockbased food product. However, other meats (such as pork and poultry) and co-products of the meat industry can also be nutrient-dense with advantageous sensorial and technological qualities. The current standardization and grading schemes can assist in describing meats for their eating quality and/or fabrication yield, but more innovative, objective technologies are much needed to improve the segregation of the heterogeneous supply of carcasses and cuts into more homogeneous groups as regards quality and/or yield. In terms of food safety, while there have been significant improvements in reducing foodborne illnesses in the meat industry, the morbidity and mortality attributed to Salmonella, E. coli O157: H7, Listeria monocytogenes, Campylobacter jejuni, and other pathogens remain an issue with serious socioeconomic impacts. There is, therefore, a need to evaluate antimicrobials and technologies
M3 - Chapter
BT - In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration
PB - MDPI
ER -