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Thread: Improving the Safety of Fresh Meat

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    Default Improving the Safety of Fresh Meat

    Improving the Safety of Fresh Meat
    By John Sofos




    Pages: 808
    Publisher: --
    Edition: 1st., 2005
    Series: W**dhead Publishing Series in Food Science, Technology and Nutrition
    Language: English
    ISBN: 978-1855739550

    Description

    The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part 1 discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

    Last edited by Motoko; 27th August 2013 at 12:19 AM. Reason: UPDATE TEMPLATE
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    Improving the Safety of Fresh Meat
    2005



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