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MICROBIAL CONTROL IN THE MEAT INDUSTRY

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Concerning the raw meat and processed uncooked meat (red or white), the C.A. aims at ensuring increased agreement on:

(1) the most appropriate methods for rapid enumeration of spoilage microorganisms and their principal generic groups;
(2) biochemical tests for measuring meat quality and shelf-life;
(3) methods of collection and analysis of surveillance data;
(4) intervention measures to control the build up on carcasses and equipment; and
(5) factors affecting microbial growth and survival during post-processing handling and storage of meat.

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CON - Coordination of research actions

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University of Bristol
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Langford House Langford
BS18 7DY Bristol
Vereinigtes Königreich

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Letzte Aktualisierung: 2 November 1995

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Permalink: https://cordis.europa.eu/project/id/AIR21456/de

European Union, 2024