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Facteurs exerçant une influence sur la qualité microbienne. 4. Méthodes microbiennes pour l'industrie de la viande. Action concertée CT94-1456.

Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.

Date : 1900.01.01

Résumé

This volume presents the proceedings (26 papers) of the fourth of a series of four conferences, organised under the auspices of the AIR Concerted Action CT94-1456, held in Gent, Belgium, on October 14-16, 1996 (see also this Bulletin, references 2000-1645, 1647 and 1648). Extract from the table of contents: surface techniques for hygiene control of equipment; sampling methods for microbiological investigations in the red meat industry; monitoring critical control points and verification of HACCP with new methods; p-nitroaniline test: rapid method for assessing the microbial quality of refrigerated meat; decontamination: justification for food safety and legal implications; increasing the shelf life of poultry meat using acid decontamination and modified atmosphere packaging. 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. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
  • Organisateur : Eur. Comm., Comm. Eur., HINTON M. H., ROWLINGS C.
  • Identifiant de la fiche : 2000-1646
  • Langues : Anglais
  • Nombre de communications : 5
  • Édition : University of bristol press - Royaume-uni/Royaume-uni
  • ISBN : 0862924383
  • Source : Source : AIR CT94-1456; vol. 4; 237 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, Gent, BE

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

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