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1. Introduction

2.  Contamination of foods by zoonotic pathogen is the
most
challenging problem in food hygiene world wide

3. Micro organisms
 impact safety and quality of global food supply
 Result in both human and economic losses
 Losses encouraged by social, economic and
biological factors
Human population growth
Urban crowding and increased international
travel and trade

4. Microbiological safety and quality of
foods (meat) also impacted by
 Changes in consumer demand
 The way food harvested, processed
manufactured, packages, distributed and
prepared.
 Animal products such as red meats, faulting,
sea food and non pasteurized doing products
and contamination sources for outbreak of food
borne diseases.

5.  adverse impact of safety and quality of food (meat)
controlled as eliminated by preserving methods of
decontamination technologies.
 Physical decontamination strategies and method of
technologies used to control inhabitation, invisible
incenting them as destination as mechanical
removal of micro organisms with out the use of one
time control agents.

6. Objective
 To review several physical decontaminating
strategies animal to improving microbiological
safety and quality of meats

7. Literature review
 Physical decontamination methods and considered
to be fast, mild and reside free.
 Applied across the processing chain as well as
prepackaged meat frozen meat.

8. Trimming
Mechanical removing of contaminate
tissues
Remove micro-organisms associated with
identifiable frozen materials.
Knife trimming effective to remove visible
contamination.
Manual trimming with knife resulted in
reduction of E-con salmoneving and

9. Knife trimming not optimum in resulting
provable inactivates of destination.
Baptizing one not necessary removal
Efficiency depend up on applied
performance.
Advantage of knife trimming
Reduce opportunities for micro organisms
transaction to adjacent surface.

10. Welding spray washing
 Most are automated
 In absence of visual identifiable contaminating
materials, is move effective.
 Complete removal from contaminated tissue
depend upon tissue consumption.
 Micro-logical attachment (contamination time)
short with fresh of hot container whole much
longer offer chewing.

11. Disadvantages
Reduction in population densities commons
micro-organithms
Redistribution as spreading of localized micro-
organiths formulate
 Water spray washing following trimming most
practical and effective means improving concern
micro-organiths sociological quality.

12. Pressure
 Meat is pressurized using water pressure
 Decrease the population of pathogen like
bacteria's, yeast and mold.
 Inactivity is possible in meat and daily production.
 Inactivghtem pressure for given negetive bacteria,
yeast and mold pressure 350-450 MPA at 1200m
temperature.

13.  Inactive for given positive most then 1,100 MPA
required
 Disadvantage of pressure
 high pressure damage cell membrane breath
down collected protein and distract mycological
enzyme
 50 MPA enough to inactivate & almonove.

14. Temperature
 Water temperature (heat) invisible as
destruction of bacteria
 Hot water spray washing immediate impact
on micro-organithms.
 Hot water reduced qurebt bacterial count on
meat and offers(70-800) such as E.C.OC.

15.  Hot water spray washing for 11-18 second can
reduce the amount of usually identifiable.
 Washing
 Tempreturized and time compaction is very
important
800 for 10 second precepter antimicrobcal
efficency without invisible opgenologtic damage.
 > 700 for improving microbiological safety and
quality of fresh red meat

16.  Disadvantages
Bleatched appearance in cut and exposed
lead tissue.
Excessive heat for excessive time avoided (it
has impacts on product appearance)
 Effectiveness of this system
Absolutely to transfer heat from water to local
system

17. steam
 Heated water in the form of steam
decontaminate tissue surface molar to use
heated water.
 Invisible inactivate

18. vacuuming
 Steam vacuuming remove we supply focesud
moleculials and inactivegte
 Means of spot cleaning ceke knife trimming
 Reduce spreading
 Reduction of microbiological population depend
on operator

19. pasteurizing
 The process of steam pasteurization involve
Removal of H2O from tissue surface
Reducing Impact Of Heat On Product Color
 Efficiency notch usually identifiable gross
comfortable
 Automated not depend on operation

20. Radiatcm
 Two types
 Electro magnetic and particulate radiation
 Emerging radiation technological for find
preservthem includes:-
 4-ray
 X-ray
 Ultra-violet
 Micro wave
 Radio frequency

21. Ultraviolet light
 Non-ionizing electro magnet
 Wave length 200-400 nm
 Invisible inactrivisem – non coding lesson in DNA
 Decolonization in treated fleshed meat

22. Microwave
 Microwave energy used as internal heat
generation
 Used to cool and reheat foods

23. Conclusion
 This review focused on several physical
decontamination technologies (trimming
water –supply, temperature, pressure,
ultraviolet radiation) for use in reducing the
presence of micro-organisms on raw meat
surface whilst minimizing loss of food facility.

24.  This treatment are envision mentally friendly,
free of chemicals and leave no residues and
one procedure alone is sufficient to
decentralize the pathogenic load on meat
significantly.
 Suggested primarily sources and routes of
carcasses and log fizzy meat contamination include
the knife used during exsanfuization

25.  The hide, the gastrointestinal treat, employs, the
process environment and lemonades.
There fore, manufacturing of red meat animal
derived carcasses of acceptable microbiological safety
and quality requires ad hence to good manufacturing
practice and is promoted by employing effective
microbiological intention strategies.

26. Recommendation
 Inplent microbiological intervention may include
physical decontamination strategies and may be
used singly as in combination as components of a
multiple handles system.
 Appling cold chain management is essential to
address result of past treatment recontamination
with mesospheric threaten (E.Coli 0157:H7, sol
molecule Spp, and staphylococcus queues).

27.  Modification of existing treatment operating remotes
and development and implementation of emerging
technologies are certain.
 Modifying food
 To avoid the ability of microorganism revisiting to
decontamination strategies applying individual as in
combination will be vital when developing and
modifying food production treatments in the future.

28. The End