Meat spoilage

Spoilage bacteriabacterial growthmeatspoil or rotspoilage
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious.wikipedia
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Meat

meatsmeat consumptionprocessed meat
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious.
Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.

Decomposition

decomposedecaydecomposing
Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

Bacteria

bacteriumbacterialeubacteria
Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

Fungus

fungifungalnecrotrophic
Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

Hygiene

hygienistpersonal hygienehygienic
Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.

Food safety

food hygienesafetyfood inspection
Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.

Food preservation

preservationpreservedfood preservative
Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.

Food storage

storagestorage of foodaccumulate food
Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.

Animal slaughter

slaughterslaughteredslaughtering
The organisms spoiling meat may infect the animal either while still alive ("endogenous disease") or may contaminate the meat after its slaughter ("exogenousdisease").

Anthrax

cutaneous anthraxanthrax sporespulmonary anthrax
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Mycobacterium bovis

bovine tuberculosisM. bovisbovine TB
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Brucellosis

undulant feverMalta feverMediterranean fever
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Salmonellosis

salmonellasalmonella food poisoningFour-inch Law
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Listeriosis

ListeriaListeria monocytogenes'' food poisoninggranulomatosis infantiseptica
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Trichinosis

trichinellosistrichinatrichinella parasites
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Taeniasis

Taeniateniasis
There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.

Bacteremia

toxemiabacteraemiatoxaemia
One source of infectious organisms is bacteraemia, the presence of bacteria in the blood of slaughtered animals.

Large intestine

coloncolorectallarge bowel
The large intestine of animals contains some 3.3×10 13 viable bacteria, which may infect the flesh after death if the carcass is improperly dressed.

Captive bolt pistol

bolt guncaptive boltcaptive bolt gun
A captive bolt pistol's bolt alone may carry about 400,000 bacteria per square centimeter.

Slaughterhouse

abattoirabbatoirslaughterhouses
After slaughter, care must be taken not to infect the meat through contact with any of the various sources of infection in the abattoir, notably the hides and soil adhering to them, water used for washing and cleaning, the dressing implements and the slaughterhouse personnel.

Hide (skin)

hideshideanimal hide
After slaughter, care must be taken not to infect the meat through contact with any of the various sources of infection in the abattoir, notably the hides and soil adhering to them, water used for washing and cleaning, the dressing implements and the slaughterhouse personnel.

Genus

generageneric namegeneric
Bacterial genera commonly infecting meat while it is being processed, cut, packaged, transported, sold and handled include Salmonella spp., Shigella spp.,

Salmonella

Salmonella typhibacteremic salmonellosisdisease of the same name
Bacterial genera commonly infecting meat while it is being processed, cut, packaged, transported, sold and handled include Salmonella spp., Shigella spp.,

Shigella

Shigella species.Shigella'' spp
Bacterial genera commonly infecting meat while it is being processed, cut, packaged, transported, sold and handled include Salmonella spp., Shigella spp.,

Escherichia coli

E. coliE.coliE-coli
E. coli, B. proteus, S. epidermidis and Staph. aureus, Cl. welchii, B. cereus and faecal streptococci.