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...

Bibliografiset tiedot
Päätekijät:	B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova
Aineistotyyppi:	Artikkeli
Kieli:	English
Julkaistu:	The V.M. Gorbatov All-Russian Meat Research Institute 2021-07-01
Sarja:	Теория и практика переработки мяса
Aiheet:	meat slaughtering meat processing sausage production pathogenic microorganisms disinfectants
Linkit:	https://www.meatjournal.ru/jour/article/view/175

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