Microbiological Spoilage of Meat and Poultry Products

  • John Cerveny
  • Joseph D. Meyer
  • Paul A. Hall
Part of the Food Microbiology and Food Safety book series (FMFS)


Humankind has consumed animal protein since the dawn of its existence. The archaeological record shows evidence of animal protein consumption as early as 12,500 bc (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat (Mack, 2001; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.


Lactic Acid Bacterium Meat Product Modify Atmosphere Packaging Poultry Product Fermented Sausage 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.MadisonUSA
  2. 2.Kellogg’sWaunakeeUSA
  3. 3.AIV Microbiology and Food Safety Consultants, LLCHawthorn WoodsUSA

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