Participant 4 contributes to the following main objectives of the project:
Modelling the effect of food structure, microbial interactions and dynamic
storage conditions on meat pathogens and spoilage bacteria. Specifically:
Determination of the influence of the structural properties of meat on pathogen
adhesion and survival. Assessment of the effects of the natural microflora
on the growth and survival of pathogens on meat surfaces. Determination of
the effects of environmental stresses on pathogens during meat refrigeration.
Determination of the effects of packaging and storage on the survival and
growth of pathogens on beef.
Combination of validated pathogen growth models with data on prevalence/concentration,
dose response and chill chain conditions for risk assessment with and without
SMAS application.
Evaluation of the applicability and effectiveness of SMAS in real conditions
of meat distribution. Assessment of the industry acceptance of the TTI and
the concept of chill chain management.
contributes data on pathogen growth and survival in relation to factors such as the influence of stress and adhesion. This information will be used to determine the physiological interactions between pathogens and meat surfaces and the relationship of these to survival. The data obtained will be used in predictive models
provide additional information on pathogen growth with particular reference to the influence of packaging and refrigeration. Work on validation of growth models will also be undertaken on specific meat types, particularly beef. The data produced will also be used to evaluate the risk associated with current retail practices, compared to those in retail outlets after the introduction of SMAS
work on the effectiveness of SMAS in predicting the shelf life of products. The relationship of SMAS in conditions of temperature abuse and the relationship to storage temperatures will be investigated
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