Microbiology of meat and meat products

- Glossary

Food poisoning It may be defined as, any acute illness associated with the recent consumption of food, characterize by sudden onset, short incubation period, gastrointestinal disorders (abdominal pain, diarrhea and with or without vomiting and with or without fever) and it may be accompanied with neurological signs.

Meat spoilage: Means break down of complex compound →simple one→ change in the characteristic of meat such as odor, taste and color.

· Raw meat starts deteriorating by its own enzymes and microorganism and chemically oxidize the fat.

Food infection: Infection with living m.o_s which multiply in the food and may produce endo-toxin inside the body

Food intoxication: Ingestion of performed bacterial or mold toxin in the food.