Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)
Fresh meat intended for the production of minced meat may be contaminated by a range of pathogens including Salmonella spp. and verocytotoxigenic Escherichia coli (VTEC). These may grow if the temperatures are not maintained below 5 °C along the continuum from carcass chilling to mincing. Moreover L...
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| Format: | Article |
| Language: | English |
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Wiley
2014-07-01
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| Series: | EFSA Journal |
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| Online Access: | http://www.efsa.europa.eu/en/efsajournal/doc/3783.pdf |