Share

IIR document

THE USE AND ABUSE OF CHILLED MEATS.

Author(s) : DREW K., LYONS H.

Summary

COMMERCIALLY PRODUCED MEAT PRODUCTS PROVIDE A SUBSTRATE SUITABLE FOR THE PROLIFERATION OF FOOD POISONING AND SPOILAGE BACTERIA. THEIR SAFETY AND AESTHETIC QUALITY WHEN EATEN DEPENDS TOA LARGE EXTENT ON HOW THEY HAVE BEEN HANDLED. ANY LAPSE IN GOOD HANDLING PRACTICE MAY RESULT IN ILLNESS IN OR EVEN THE DEATH OF THE ULTIMATE CONSUMER. THIS PAPER WILL DISCUSS THE RELIABILITY OF FOOD HANDLING PRACTICES AT DIFFERENT POINTS IN THE DISTRIBUTION CHAIN. IT HIGHLIGHTS THE ATTENDANT RISKS FOR MEAT PROCESSORS AND PACKERS.

Available documents

Format PDF

Pages: 10 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: THE USE AND ABUSE OF CHILLED MEATS.
  • Record ID : 1988-1077
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 471-480; 1 fig.; 2 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing