This book, the final in the series of Leatherhead Food Research Microbiology Handbooks, features new developments in meat, poultry and egg processing that effect the nature, scope of growth and survival of microorganisms, and hazards associated with these products. The products covered include:
• Chilled and Frozen Meats
• Cooked Meats
• Dried Meats
• Cured Meats
• Fermented Meats
• Eggs
This edition includes a completely revised legislation section, incorporating the new Commission Regulations on hygiene for foodstuffs, specific hygiene rules for food of animal origin, and microbiological criteria for foodstuffs. The sections covering HACCP, pathogen profiles for key microorganisms, and contact details for trade associations and professional bodies have also been updated.
This book, like the others in the series, is an easy-to-use, valuable source of information on spoilage and pathogenic microorganisms in meat and meat products.
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