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Title: Difining the critical limits for the use of chilling as a CCP in beef HACCP plan
Author: Kinsella, Kathleen J.
ISNI:       0000 0001 3600 102X
Awarding Body: Ulster
Current Institution: Ulster University
Date of Award: 2008
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This study was designed to determine some of the factors involved in the use of chilling as a potential control point in a beef HACCP system. This study used both oth-based and meat systems to determine the effects of various conditions of low temperature and water activity on the survival characteristics of Salmonella Typhimurium DTI04. The study also produced data on the survival of Escherichia :oli K12 inoculated on the surface of beef carcasses during chillhig in a commercial abattok. Such data is of considerable value if the critical limits for chilling are to be accurately identified to improve beef carcass safety.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available