ShareSIGNIFICANCE OF SALMONELLAE IN SAUSAGE AND RAW HAM.
[In German. / En allemand.]
Author(s) : SCHMIDT U.
Type of article: Article
Summary
THE AUTHOR SUCCESSIVELY DISCUSSES THE PROPAGATION OF SALMONELLAE IN MAN, THE CAUSES OF FOOD CONTAMINATION AND THE PRESENCE AND BEHAVIOUR OF SALMONELLAE IN RAWMEAT PRODUCTS: GROUND MEAT AND VARIOUS TYPES OF SAUSAGES, RAW HAM, MEASURES TO CONTROL SALMONELLAE IN FOODSTUFFS: CLEANING AND DISINFECTION, INFORMATION FOR STAFF, TRANSPORT AND STORAGE OF MEAT, MANUFACTURE OF SOUND PRODUCTS. RECIPES OF PRODUCTS WITH STORAGE TEMPERATURES AND TIMES CONCLUDE THE ARTICLE. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-1004
- Languages: German
- Source: Fleischerei - vol. 37 - n. 4
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Salmonella; Mince; Meat; Sausage; Meat product; Pork; Hygiene; Ham
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