dc.contributor.author | Matodzi, T | |
dc.contributor.author | Shilenge, LB | |
dc.contributor.author | Shale, K | |
dc.contributor.author | Tshelane, Cathrine | |
dc.contributor.author | Machete, F | |
dc.date.accessioned | 2017-05-16T09:44:20Z | |
dc.date.available | 2017-05-16T09:44:20Z | |
dc.date.issued | 2016-12 | |
dc.identifier.citation | Matodzi, T., Shilenge, L.B., Shale, K. et al. 2016. A review of microbial hazards associated with meat processing in butcheries. African Journal of Science, Technology, Innovation and Development, vol. 9(1): 1-6. DOI:10.1080/20421338.2016.1219485 | en_US |
dc.identifier.issn | 2024-1338 | |
dc.identifier.uri | http://www.tandfonline.com/doi/pdf/10.1080/20421338.2016.1219485?needAccess=true | |
dc.identifier.uri | http://dx.doi.org/10.1080/20421338.2016.1219485 | |
dc.identifier.uri | http://hdl.handle.net/10204/9033 | |
dc.description | This is a post print version of the publication. The definitive published version can be obtained via http://dx.doi.org/10.1080/20421338.2016.1219485. © 2016 African Journal of Science, Technology, Innovation and Development | en_US |
dc.description.abstract | Meat is known to be highly nutritional and rich in proteins, which makes it a good substrate for possible microbial growth. As a result, meat in its raw state is easily susceptible to colonization by microbes. This study briefly describes the possible sources of contamination linked with meat handlers within butcheries and also microorganisms that able to contaminate meat and cause a possible variety of illness. It also reflects on knowledge and behaviour of the food handlers, equipment and working surfaces as critical potential sources of contamination. Meat processing hygiene is part of Quality Management (QM) of abattoirs and butcheries and refers to the hygienic measures to be taken during the various processing stages in the processing of meat products. In conclusion, as contamination of meat may exist from food handlers, the production chain and equipment used, it is fundamental to identify possible contamination sources and types of microbes associated with such contamination. The latter is important for optimising hygiene practices in butcheries and minimising possible health related risks. | en_US |
dc.language.iso | en | en_US |
dc.publisher | National Inquiry Services Centre | en_US |
dc.rights | CC0 1.0 Universal | * |
dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ | * |
dc.subject | Food handlers | en_US |
dc.subject | Foodborne illness | en_US |
dc.subject | Meat hygiene | en_US |
dc.subject | Pathogenic bacterial contamination | en_US |
dc.title | Review of microbial hazards associated with meat processing in butcheries | en_US |
dc.type | Article | en_US |
dc.identifier.apacitation | Matodzi, T., Shilenge, L., Shale, K., Tshelane, C., & Machete, F. (2016). Review of microbial hazards associated with meat processing in butcheries. http://hdl.handle.net/10204/9033 | en_ZA |
dc.identifier.chicagocitation | Matodzi, T, LB Shilenge, K Shale, Cathrine Tshelane, and F Machete "Review of microbial hazards associated with meat processing in butcheries." (2016) http://hdl.handle.net/10204/9033 | en_ZA |
dc.identifier.vancouvercitation | Matodzi T, Shilenge L, Shale K, Tshelane C, Machete F. Review of microbial hazards associated with meat processing in butcheries. 2016; http://hdl.handle.net/10204/9033. | en_ZA |
dc.identifier.ris | TY - Article AU - Matodzi, T AU - Shilenge, LB AU - Shale, K AU - Tshelane, Cathrine AU - Machete, F AB - Meat is known to be highly nutritional and rich in proteins, which makes it a good substrate for possible microbial growth. As a result, meat in its raw state is easily susceptible to colonization by microbes. This study briefly describes the possible sources of contamination linked with meat handlers within butcheries and also microorganisms that able to contaminate meat and cause a possible variety of illness. It also reflects on knowledge and behaviour of the food handlers, equipment and working surfaces as critical potential sources of contamination. Meat processing hygiene is part of Quality Management (QM) of abattoirs and butcheries and refers to the hygienic measures to be taken during the various processing stages in the processing of meat products. In conclusion, as contamination of meat may exist from food handlers, the production chain and equipment used, it is fundamental to identify possible contamination sources and types of microbes associated with such contamination. The latter is important for optimising hygiene practices in butcheries and minimising possible health related risks. DA - 2016-12 DB - ResearchSpace DO - 10.1080/20421338.2016.1219485 DP - CSIR KW - Food handlers KW - Foodborne illness KW - Meat hygiene KW - Pathogenic bacterial contamination LK - https://researchspace.csir.co.za PY - 2016 SM - 2024-1338 T1 - Review of microbial hazards associated with meat processing in butcheries TI - Review of microbial hazards associated with meat processing in butcheries UR - http://hdl.handle.net/10204/9033 ER - | en_ZA |
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