mutton

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mutton — Ingredient · Foodgeist

What science says

safety threshold

“Improved slaughtering hygiene and good manufacturing practices for cured sausage products are needed to minimise the possibility of STEC surviving through the entire sausage production process.”

cured mutton sausages → require → improved slaughtering hygiene and good manufacturing practices

Outbreak of haemolytic uraemic syndrome in Norway caused by stx2-positive Escherichia c...DOI →2008DOI

safety threshold

“drinking undisinfected water, eating at barbecues, eating poultry bought raw, having occupational exposure to animals, and eating undercooked pork. The following factors were independently related to a decreased risk: eating mutton, eating raw fruits or berries, and swimming.”

eating mutton → decreases → risk of Campylobacter infection

Factors Associated with Increased and Decreased Risk of Campylobacter Infection: A Pros...DOI →2003DOI

technique parameter

“Model predictions were also found to describe sufficiently well-published growth rate data for non-pathogenic E. coli on mutton carcase surfaces”

model for non-pathogenic Escherichia coli → predicts → growth rate of non-pathogenic E. coli on mutton carcase surfaces

Applicability of a model for non-pathogenic Escherichia coli for predicting the growth ...DOI →1998DOI

safety threshold

“Isolation of E. coli O157:H7 in raw beef, chicken and mutton were 2%, 2.5%, and 2.5%, respectively, however, there was no occurrence in raw turkey.”

E. coli O157:H7 → isolated from → raw beef, chicken, and mutton

Molecular characterization of Escherichia coli O157:H7 recovered from meat and meat pro...DOI →2015DOI

compound effect

“Both ZBEO and ZBEO-NE inhibited the growth of S. aureus, E. coli, B. cereus, and Sh. boydii in mutton broth, and ZBEO-NE exhibited better inhibitory effects than those of ZBEO.”

ZBEO-NE → inhibited → growth of S. aureus, E. coli, B. cereus, and Sh. boydii in mutton broth

Utilization of nanoemulsion to enhance antibacterial capacity of Zanthoxylum bungeanum ...DOI →2024DOI

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What science says

Safety thresholds