Decontamination Techniques of Pathogen Bacteria in Meat and Poultry
Articles > Article ยท 2004
Authors: AH Dincer, Taner BAYSAL
Critical Reviews in Microbiology, Journal Indexed in SCI Expanded, International, WoS, 2004, vol 30, pp 197-204
DOI: 10.1080/10408410490468803
Summary
Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.