Diagnosis, monitoring and prevention of micro-organisms associated with contamination of poultry meat, eggs and egg productsFunded under: IC-COST
Poultry meat is by far the most popular food product worldwide. This is mainly due to the revolutionary industrialization of the poultry industry in the last 30 to 40 years, which brought food poultry meat from a rather exclusive product, only available for a limited class of consumers, to the consumers, to the popular, cheap and wholesome meat within everyone's budget. Hygienic aspects of poultry production and processing relate to the presence of potentially pathogenic as well as spoilage micro-organisms. In both cases, their presence may result in cases of human food-borne disease or in spoilage of the products, which, as a consequence, result in considerable economic losses to society and industry.
Bibliographic Reference: EUR 19215 EN (1999), 93pp.
Availability: COST PUBLICATIONS ARE TO BE ORDERED THROUGH OOPEC SALES POINTS at http://eur-op.eu/general/fr/index.htm
ISBN: ISBN 92-828-7441-9
Record Number: 200011805 / Last updated on: 2000-02-12
Original language: en
Available languages: en