Factors influencingmicrobial transmission in a meat processing plant

Factors influencingmicrobial transmission in a meat processing plant

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequentl...

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Bibliographic Details
Main Authors: B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2021-07-01
Series:Теория и практика переработки мяса
Subjects:
meat
slaughtering
meat processing
sausage production
pathogenic microorganisms
disinfectants
Online Access:https://www.meatjournal.ru/jour/article/view/175

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