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Abstract

Poultry meat is by far the most popular food products 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 microorganisms. 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. This publication contains the contributions to the 11th National Congress of Food Microbiology, held in Pamplona from 9 to 11 September 1998, on the topic 'Diagnosis, monitoring and prevention of microorganisms associated with contamination of poultry meat, eggs and products.

Additional information

Authors: SESMA B, ;GAMAZO C (EDITORS),
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: 200011809 / Last updated on: 2000-02-20
Category: PUBLICATION
Original language: en
Available languages: en