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Facteurs exerçant une influence sur la qualité microbienne. 2. L'abattage et la préparation. Action concertée CT94-1456.

Factors affecting the microbial quality of meat. 2. Slaughter and dressing. Concerted Action CT94-1456.

Date : 1900.01.01

Résumé

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.

Détails

  • Titre original : Factors affecting the microbial quality of meat. 2. Slaughter and dressing. Concerted Action CT94-1456.
  • Organisateur : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
  • Identifiant de la fiche : 2000-1648
  • Langues : Anglais
  • Nombre de communications : 3
  • Édition : University of bristol press - Royaume-uni/Royaume-uni
  • ISBN : 0862924367
  • Source : Source : AIR CT94-1456; vol. 2; 171 p. (21 x 29.7); fig.; tabl.
  • Type de conférence : Autre conférence (non IIF)
  • Notes :

    Eur. Union, AIR Programme/Eur. Comm., DG XII/Univ. Bristol Press/Proc. Meet. Factors affect. microb. Qual. Meat, Perugia, IT

  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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