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Farm factors affecting the hygiene status and microbial safety of red meat.

Author(s) : EDWARDS D. S.

Summary

There are a number of meat-borne microbial pathogens responsible for human gastro-intestinal disease that may originate from red meat slaughter animals. These include salmonellae, Campylobacter jejuni and coli, Yersinia enterocolitica, Clostridium perfringens and Escherichia coli. The potential for the assessment of the factors of development of these pathogens on the farm is discussed.

Details

  • Original title: Farm factors affecting the hygiene status and microbial safety of red meat.
  • Record ID : 2000-3070
  • Languages: English
  • Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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