Factors affecting the microbial quality of meat. 2. Slaughter and dressing. Concerted Action CT94-1456.
Date: 1900.01.01
Summary
This volume presents the proceedings (19 papers) of the second of a series of four conferences, organised under the auspices of the AIR Concerted Action CT94-1456, held in Perugia, Italy, on February 5-8, 1996 (see also this Bulletin, references 2000-1645 to 1647). Extract from the table of contents: ecological studies of bacteria in abattoirs; prevalence of Yersinia enterocolitica on pig carcasses and pork; Clostridia in red meat and slaughter animals; hazard analysis of turkey processing lines: influence of slaughtering conditions and temperature fluctuations during storage on turkey meat quality; automation and hygiene in relation to poultry processing; slaughter and dressing of poultry; the UK Hygiene Assessment System; EU-legislation not yet a guarantee for safe food of animal origin. Some of the papers will be abstracted in a future issue of the IIR Bulletin.
Details
- Original title: Factors affecting the microbial quality of meat. 2. Slaughter and dressing. Concerted Action CT94-1456.
- Organiser : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
- Record ID : 2000-1648
- Languages: English
- Number of articles: 3
- Publication: University of Bristol Press - United kingdom/United kingdom
- ISBN: 0862924367
- Source: Source: AIR CT94-1456; vol. 2; 171 p. (21 x 29.7); fig.; tabl.
- Conference type: Other conference (non-IIR)
- Notes:
Eur. Union, AIR Programme/Eur. Comm., DG XII/Univ. Bristol Press/Proc. Meet. Factors affect. microb. Qual. Meat, Perugia, IT
- Document available for consultation in the library of the IIR headquarters only.
Links
See articles (3)
Indexing
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Themes:
Food quality and safety. Microbiology;
Research, education and training;
Specialized cold stores;
Meat and meat products;
Poultry - Keywords: United Kingdom; Regulations; Poultry; Slaughterhouse; Salmonella; Contamination; Microbiology; Meat; Treatment; Research; Beef; Quality; Pork; Pathogen; Hygiene; HACCP; Europe; Control (generic); Turkey (poultry)
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Factors affecting the microbial quality of meat...
- Organiser : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
- Date : 1997
- Languages : English
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Factors affecting the microbial quality of meat...
- Organiser : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
- Date : 1996
- Languages : English
View record
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Factors affecting the microbial quality of meat...
- Organiser : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
- Date : 1996
- Languages : English
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DESIGN CONSIDERATIONS FOR A NEW TURKEY PROCESSI...
- Author(s) : KARMAN V. D.
- Date : 1988/03/06
- Languages : English
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SURVIVAL OF CAMPYLOBACTER JEJUNI DURING POULTRY...
- Author(s) : OOSTEROM J.
- Date : 1983/08
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 8
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