منابع مشابه
Quality assurance and meat inspection in Australia.
The aim of meat inspection in Australia is to contribute to the production of safe and wholesome food, comply with the requirements of importing countries, and support national animal health objectives. An analysis of the role of quality assurance (QA) in the meat inspection systems at federally inspected establishments shows that the position of Australia as a leading meat exporter is aided by...
متن کاملTrichinellosis in farmed wild boar: meat inspection findings and seroprevalence.
A reflection of highly prevalent endemic wildlife trichinellosis is seen in wild boar farming in Finland. During the last five years, 0.7% (15/2265) of wild boars undergoing official meat inspection have been determined to be Trichinella-positive. These findings originate from six different farms. In Finland, T. spiralis and T. pseudospiralis have been discovered in meat inspection of wild boar...
متن کاملOptical Methods and Techniques for Meat Quality Inspection
Meat and meat products are closely associated with the daily eating habits of people around the world. Quality monitoring of meat and meat products is essential to ensure public health. In recent years, the meat industry has employed state-of-the art, high-speed processing technology, and meat processors need rapid, non-destructive, easy-touse technology to monitor the safety and quality of mea...
متن کاملMeat and Fish Freshness Inspection System Based on Odor Sensing
We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided...
متن کاملUse of antimicrobial agents in official abattoirs under meat inspection in the United States of America.
Facilities and equipment which are contaminated by a diseased carcass during slaughter and processing operations must be made free from microorganisms of human health concern before being used again. Therefore, a rapid-acting microbicidal agent is necessary to enable the swift resumption of operations. Currently, water heated to 180 degrees F (82.2 degrees C) is the antimicrobial agent of choic...
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ژورنال
عنوان ژورنال: Public Health
سال: 1915
ISSN: 0033-3506
DOI: 10.1016/s0033-3506(15)80585-x