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Poultry meat is by far the most popular food product worldwide. This is mainly due to the revolutionary industrialisation of the poultry industry in the last 30 to 40 years, which brought poultry meat from a rather exclusive product, only available to a limited class of consumers, to the popular, cheap and wholesome meat within everyone's budget.

Hygienic aspects of poultry production and processing relate to the absence 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 workshop held in Nice, France, from 13 to 15 December 1998 on the subject of the development of monitoring procedures, rapid detection methods and techniques for pathogenic micro-organisms in poultry and eggs.

Additional information

Authors: COLIN P, AFSSA, Maisons-Alfort (FR);MULDER R.W.A., ID-Lelystad (NL)
Bibliographic Reference: EUR: 19549 EN (2000), pp79, Euro: 13.00
Availability: Available from the European Commission, DG XII Communication Unit, rue de la Loi/Wetstraat 200, B-1049 Bruxelles (BE) Fax:+32-2-2958220 Internet:
ISBN: ISBN: 92-894-0072-2
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