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Safety and storage stability of horse meat for human consumption
Most horse meat is consumed by humans and/or animals in the region where it is produced. However, horse meat for human consumption is exported in large quantities from the Americas and in lesser quantities from Eastern Europe, to Western Europe and Japan where it is often eaten raw. Horse meat prepa...
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| Published in: | Meat science 2005-11, Vol.71 (3), p.506-513 |
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| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c418t-200531b672c48f7b4c100df915913b018ac5e383d8330c0c9e01be62ef3152a23 |
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| cites | cdi_FETCH-LOGICAL-c418t-200531b672c48f7b4c100df915913b018ac5e383d8330c0c9e01be62ef3152a23 |
| container_end_page | 513 |
| container_issue | 3 |
| container_start_page | 506 |
| container_title | Meat science |
| container_volume | 71 |
| creator | Gill, C.O. |
| description | Most horse meat is consumed by humans and/or animals in the region where it is produced. However, horse meat for human consumption is exported in large quantities from the Americas and in lesser quantities from Eastern Europe, to Western Europe and Japan where it is often eaten raw. Horse meat prepared to a good hygienic condition should not be prone to early microbial spoilage, but contamination of the meat with
Salmonella and
Yersinia enterocolitica may be relatively common, and infection of the meat with
Trichinella may occur occasionally. Those organisms from horse meat could cause disease when the raw meat is eaten. Moreover, accumulation of cadmium in horse liver and kidney may render those tissues unsafe for human consumption. |
| doi_str_mv | 10.1016/j.meatsci.2005.04.030 |
| format | article |
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Salmonella and
Yersinia enterocolitica may be relatively common, and infection of the meat with
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Salmonella and
Yersinia enterocolitica may be relatively common, and infection of the meat with
Trichinella may occur occasionally. Those organisms from horse meat could cause disease when the raw meat is eaten. Moreover, accumulation of cadmium in horse liver and kidney may render those tissues unsafe for human consumption.</description><subject>bioaccumulation</subject><subject>Biological and medical sciences</subject><subject>Cadmium</subject><subject>exports</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Horse meat</subject><subject>imports</subject><subject>Meat and meat product industries</subject><subject>Microbial spoilage</subject><subject>nematode infections</subject><subject>Salmonella</subject><subject>shelf life</subject><subject>storage quality</subject><subject>Trichinella</subject><subject>Yersina enterocolitica</subject><subject>Yersinia enterocolitica</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQhq0KVBban9A2F8QpYcbOh3MChKAgIXEAzpbjjMGrJN7aSSX-PV7ttj32NNLoeWdePYx9QygQsD5fFyPpORpXcICqgLIAAZ_YCmUj8hKFPGCrtGlzbEo4YscxrgEABZef2RHnUEPL6xW7fNKW5vdMT30WZx_0K6WpOze4tPU2e_MhUrb9lVkfsrdl1FNm_BSXcTM7P31hh1YPkb7u5wl7ub15vr7LHx5_3l9fPeSmRDnn25ICu7rhppS26UqDAL1tsWpRdIBSm4qEFL0UAgyYlgA7qjlZgRXXXJyws93dTfC_FoqzGl00NAx6Ir9E1QKXWPJaJLLakSb4GANZtQlu1OFdIaitO7VWe3dqW0tBqZKplPu-_7B0I_V_U39kJeB0D-ho9GCDnoyL_6430IgGMXE_dpzVXunXkJiXJ57cAwJvJZeJuNgRlIz9dhRUKkOTod4FMrPqvftP2Q8vW5cb</recordid><startdate>20051101</startdate><enddate>20051101</enddate><creator>Gill, C.O.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20051101</creationdate><title>Safety and storage stability of horse meat for human consumption</title><author>Gill, C.O.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-200531b672c48f7b4c100df915913b018ac5e383d8330c0c9e01be62ef3152a23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>bioaccumulation</topic><topic>Biological and medical sciences</topic><topic>Cadmium</topic><topic>exports</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Horse meat</topic><topic>imports</topic><topic>Meat and meat product industries</topic><topic>Microbial spoilage</topic><topic>nematode infections</topic><topic>Salmonella</topic><topic>shelf life</topic><topic>storage quality</topic><topic>Trichinella</topic><topic>Yersina enterocolitica</topic><topic>Yersinia enterocolitica</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gill, C.O.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gill, C.O.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Safety and storage stability of horse meat for human consumption</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2005-11-01</date><risdate>2005</risdate><volume>71</volume><issue>3</issue><spage>506</spage><epage>513</epage><pages>506-513</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Most horse meat is consumed by humans and/or animals in the region where it is produced. However, horse meat for human consumption is exported in large quantities from the Americas and in lesser quantities from Eastern Europe, to Western Europe and Japan where it is often eaten raw. Horse meat prepared to a good hygienic condition should not be prone to early microbial spoilage, but contamination of the meat with
Salmonella and
Yersinia enterocolitica may be relatively common, and infection of the meat with
Trichinella may occur occasionally. Those organisms from horse meat could cause disease when the raw meat is eaten. Moreover, accumulation of cadmium in horse liver and kidney may render those tissues unsafe for human consumption.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22060926</pmid><doi>10.1016/j.meatsci.2005.04.030</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2005-11, Vol.71 (3), p.506-513 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902814263 |
| source | ScienceDirect Freedom Collection |
| subjects | bioaccumulation Biological and medical sciences Cadmium exports food contamination Food industries food spoilage food storage Fundamental and applied biological sciences. Psychology Horse meat imports Meat and meat product industries Microbial spoilage nematode infections Salmonella shelf life storage quality Trichinella Yersina enterocolitica Yersinia enterocolitica |
| title | Safety and storage stability of horse meat for human consumption |
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