Commission Regulation (EC) № 2073/2005 of 15.11.2005 on microbiological criteria for foodstuffs. Electronic resource. – Access mode: [https://eur-lex.europa.eu/eli/reg/2005/2073/oj].
Технический регламент Таможенного союза ТР ТС 034/2013 «О безопасности мяса и мясной продукции». Утверждён Советом ЕЭК, 09.10.2013. Электронный ресурс. – Режим доступа: [https://www.novotest.ru/tr-ts/034-2013].
Texnicheskiy reglament Tamojennogo soyuza TR TS 034/2013 "O bezopasnosti myasa i myasnoy produktsii" [Technical regulation of the Customs Union TR TS 034/2013 "On the safety of meat and meat products"]. Utverjdyon Sovetom YeEK, 09.10.2013. Electronic resource. – Access mode: [https://www.novotest.ru/tr-ts/034-2013].
ГОСТ Р ИСО 17604-2011 «Микробиология пищевых продуктов и кормов для животных. Отбор проб с туши для микробиологического анализа». Дата введения 01.01.2013. – М.: Стандартинформ, 2013.
GOST R ISO 17604-2011 «Mikrobiologiya piщevыx produktov i kormov dlya jivotnыx. Otbor prob s tushi dlya mikrobiologicheskogo analiza» [GOST R ISO 17604-2011 “Microbiology of food and animal feed. Carcass sampling for microbiological analysis”]. Data vvedeniya 01.01.2013. – M.: Standartinform, 2013.
Greig, J.D. Analysis of foodborne outbreak data reported internationally for source attribution / J.D. Greig, A. Ravel // International journal of food microbiology. – 2009. – V. 130. – № 2. – Р. 77-87. DOI: 10.1016/j.ijfoodmicro.2008.12.031.
McEvoy, J.M. The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir / J.M. McEvoy, A.M. Doherty, M. Finnerty, J.J. Sheridan, L. McGuire, I.S. Blair, D.A. McDowell, D. Harrington // Lett. Appl. Microbiol. – 2000. – V. 30. – Р. 390-395.
Kang, S. Bacterial community analysis using 16S rRNA amplicon sequencing in the boning room of Australian beef export abattoirs / S. Kang, J.T. Ravensdale, R. Coorey, G.A. Dykes, R.S. Barlow // International Journal of Food Microbiology. – 2020. – V. 332. – Р. 108779. DOI: 10.1016/j.ijfoodmicro.2020.108779.
Changhoon, Ch. Shelf-life charts of beef according to level of bacterial contamination and storage temperature / Ch. Changhoon, S.-Y. Lee, S.-W. Oh. // LWT. – Food Science and Technology. – 2017. – V. 81. – P. 50-57. DOI: 10.1016/j.lwt.2017.03.023.
Osemwowa, E. Bacterial quality and safety of raw beef: A comparison between Finland and Nigeria / E. Osemwowa, I.M. Omoruyi, P. Kurittu, A. Heikinheimo, M. Fredriksson-Ahomaa // Food Microbiology. – 2021. – V. 100. – 103860. DOI: 10.1016/j.fm.2021.103860.
Toomik, E. Microbial spoilage mechanisms of vacuum-packed lamb meat: A review / E. Toomik, L. Rood, J.P. Bowman, C. Kocharunchitt // International Journal of Food Microbiology. – 2023. – V. 387. – Р. 110056. DOI: 10.1016/j.ijfoodmicro.2022.110056.
Jerico, K.W.F. Aerobiology of a high-line speed cattle abattoir / K.W.F. Jerico, J. Ho, G.C. Kozub // J. Food Prot. – 2000. – V. 63. – Р. 1523-1528.
Borch, E. Hazard identification in swine slaughter with respect to foodborne bacteria / E. Borch, T. Nesbakken, H. Christensen // International Journal of Food Microbiology. – 1996. – V. 30. – Р. 9-25.
Malakauskas, M. Isolation of Campylobacter spp. from a pig slaughterhouse and analysis of crosscontamination / M. Malakauskas, K. Jorgensen, E. Nielsen, B. Ojeniyi, J.E. Olsen // International Journal of Food Microbiology. – 2006. – V. 108. – Р. 295-300.
Koutsoumanis, K. Microbial contamination of carcasses and cuts / K. Koutsoumanis, J. Sofos // In: Jensen, W.K., Devine, C., Dikeman, M. (Eds.), Encyclopedia of Meat Sciences, 2004. – Р. 727-737.
Bolton, D. Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems / D. Bolton, R. Pearce, J. Sheridan, I. Blair, D. McDowell, D. Harrington // Journal of Applied Microbiology. – 2002. – V. 92. – Р. 893-902.
Snyder, T.R. Salmonellosis outbreaks by food vehicle, serotype, season, and geographical location, United States, 1998 to 2015 / T.R. Snyder, S.W. Boktor, N.M. M’Ikanatha // Journal of Food Protection. – 2019. – V. 82. – № 7. – Р. 1191-1199. DOI: 10.4315/0362-028X.JFP-18-494.
Klaharn, K. Analysis of nationwide survey data to determine bacterial contamination levels in meat from pig slaughterhouses in Thailand / K. Kunnanut, D. Pichpol, T. Meeyam, D. Pfeiffer, A. Moomon, P. Lohaanukul, V. Punyapornwithaya // Food Control. – 2021. – V. 126. – Р. 108005. DOI: 10.1016/j.foodcont.2021.108005.
Babji, Y. Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air / Y. Babji, T.R.K. Murthy, A.S.R. Anjaneyulu // Small Ruminant Research. – 2000. – V. 36. – № 1. – P. 75-84. DOI: 10.1016/S0921-4488(99)00106-6.
Coombs, C.E. Long-term red meat preservation using chilled and frozen storage combinations: A review / C.E. Coombs, B.W. Holman, M.A. Friend, D.L. Hopkins // Meat Science. – 2017. – V. 125. – Р. 84-94. DOI: 10.1016/j.meatsci.2016.11.025.
Georgsson, F. The influence of freezing and duration of storage on Сampylobacter and indicator bacteria in broiler carcasses / F. Georgsson, A.E. Þorkelsson, M. Geirsdottir, J. Reiersen, N.J. Stern // Food Microbiology. – 2006. – V. 23. – № 7. – Р. 677-683. DOI: 10.1016/j.fm.2005.10.003.
ГОСТ Р 54354-2011 «Мясо и мясные продукты. Общие требования и методы микробиологического анализа». Дата введения 01.07.2014. – М.: Стандартинформ, 2014.
GOST R 54354-2011 «Myaso i myasnыe produktы. Obщie trebovaniya i metodы mikrobiologicheskogo analiza» [GOST R 54354-2011 “Meat and meat products. General requirements and methods of microbiological analysis”]. Data vvedeniya 01.07.2014. – M.: Standartinform, 2014.
ГОСТ Р ИСО 6887-2-2013 «Микробиология пищевых продуктов и кормов для животных. Подготовка проб, исходной суспензии и десятикратных разведений для микробиологических исследований. Часть 2. Специальные правила подготовки мяса и мясных продуктов». Дата введения 01.01.2013. – М.: Стандартинформ, 2013.
GOST R ISO 6887–2-2013 «Mikrobiologiya piщevыx produktov i kormov dlya jivotnыx. Podgotovka prob, isxodnoy suspenzii i desyatikratnыx razvedeniy dlya mikrobiologicheskix issledovaniy. Chastь 2. Spetsialьnыe pravila podgotovki myasa i myasnыx produktov» [GOST R ISO 6887-2-2013 «Microbiology of food and animal feed. Preparation of samples, initial suspension and tenfold dilutions for microbiological studies. Part 2. Special rules for the preparation of meat and meat products»]. Data vvedeniya 01.01.2013. – M.: Standartinform, 2013.
ГОСТ 10444.15-94 «Продукты пищевые. Методы определения количества мезофильных аэробных и факультативно-анаэробных микроорганизмов». Дата введения 01.01.1996. – М.: Стандартинформ, 2010.
GOST 10444.15-94 «Produktы piщevыe. Metodы opredeleniya kolichestva mezofilьnыx aerobnыx i fakulьtativno-anaerobnыx mikroorganizmov» [GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms"]. Data vvedeniya 01.01.1996. – M.: Standartinform, 2010.
ГОСТ ISO 7218-2015 «Микробиология пищевых продуктов и кормов для животных. Общие требования и рекомендации по микробиологическим исследованиям». Дата введения 01.07.2016. – М.: Стандартинформ, 2016.
GOST ISO 7218-2015 «Mikrobiologiya piщevыx produktov i kormov dlya jivotnыx. Obщie trebovaniya i rekomendatsii po mikrobiologicheskim issledovaniyam» [GOST ISO 7218-2015 “Microbiology of food and animal feed. General requirements and recommendations for microbiological studies"]. Data vvedeniya 01.07.2016. – M.: Standartinform, 2016.