|Author:||Frans J. M. Smulders|
|Publisher:||Elsevier Science Ltd (October 1, 1987)|
|Category:||Math and Science|
|Other formats:||rtf mbr doc lrf|
The 13-digit and 10-digit formats both work.
Elimination of Pathoge. Emphasis is placed on the issue of microbial decontamination of meat and poultry.
Frans J. M. Smulders. The modern and integrated approach of the volume provides not only an excellent standard documentation, but also an outstanding reference-book for meat scientists, public health veterinarians, veterinary food hygienists, and others dealing with meat and poultry -borne illnesses.
Together, let's build an Open Library for the World. Frans J. Prevention of Contamination, and Decontamina. Elimination of Pathogenic Organisms from Meat and Poultry: Proceedings. Are you sure you want to remove Elimination of Pathogenic Organisms from Meat and Poultry: Proceedings of the International Symposium from your list? Elimination of Pathogenic Organisms from Meat and Poultry: Proceedings of the International Symposium. by Frans J. Published October 1987 by Elsevier Science Ltd.
Smulders and G. Eikelenboom,in Accelerated Processing of Meat, ed. A. Romita, C. Valin, . Taylor, Elsevier Applied Science Publ. London, (1987), 7. oogle Scholar.
Grau,in Elimination of pathogenic Organisms from Meat and Poultry, ed. . Smulders, Elsevier, Amsterdam, (1987), 22. Snijders, Hygiene bij het slachten van varkens, PhD Thesis, Utrecht University, (1976), . Gerats,in Elimination of Pathogenic Organisms from Meat and Poultry, ed. Smulders, Elsevier, Amsterdam, (1987), 26. Smulders and G.
Due to high mortality, listeriosis is one of the most common causes of death from illnesses associated with food, taking the second place after salmonellosis
Due to high mortality, listeriosis is one of the most common causes of death from illnesses associated with food, taking the second place after salmonellosis. Listeriosis, as a rule, arises as a result of consumption of contaminated products, including meat products, cheese, ready-to-eat foods.
In Elimination of Pathogenic Organisms from Meat and Poultry. pp. 57–77 Thomas, C. McMeekin, T. & Patterson, J. T. (1986). Prevention of microbial contamination in the poultry processing plant. Stern, N. J. & Meinersmann, R. (1989). Potentials for colonization control of Campylobacter jejuni in the chicken. Journal of Food Protection 55, 427–430. Thomas, C. In Elimination of Pathogenic Organisms from Meat and Poultry, pp. 163–179. Thompson, J. K. (1983). Staphylococcus aureus from a site of contamination in a broiler processing plant.
the present results In Elimination of Pathogenic Organisms from Meat and Poultry.
The elimination of contamination sources by practicing good sanitary measures will reduce the occurrence of microorganisms. Appropriate methods should be applied during slaughtering operations, using adequate water and disinfection. Such control measures should include an extensive education programs for proper hygiene and improvement of managements. In Elimination of Pathogenic Organisms from Meat and Poultry. Proceedings of the International Symposium: Prevention of Contamination, and Decontamination in the Meat Industry. Zeist, the Netherlands, 2-4 June (1986).
Contamination is simply the presence of a substance where it should not be or at concentrations above background. Pollution is contamination that results in or can result in adverse biological effects to resident communities. All pollutants are contaminants, but not all contaminants are pollutants. Differentiating pollution from contamination cannot be done solely on the basis of chemical analyses because such analyses provide no information on bioavailability or on toxicity.
For the meat processors to decrease meat contamination by undesirable persistent micro-organisms, improvements in.For consumers at the retail level, safe-handling labels on raw meat and poultry products provide basic guidelines in keeping meat safe.
For the meat processors to decrease meat contamination by undesirable persistent micro-organisms, improvements in the use of water should be made first in the future; it appears that it is still not well understood by all food handlers. Water allows bacteria to grow, to circulate and is frequently a source of undesirable micro-organisms.