Microbiology handbook meat products (Royal Society of Chemistry, 2009)
Includes bibliographical references and index
Introduction -- Types of Meat Products -- HACCP -- Legislation -- Contacts -- Appendix: Pathogen Profile
This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products