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
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.