Microbiological quality of Australian beef and sheepmeat Results of the industry’s fourth national abattoir study
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Effect of Hygiene and Safety Management Systems on the Microbiological Quality of Fresh Beef
The effect of the Hygiene Assessment System (HAS) alone and the HAS combined with Hazard Analysis and Critical Control Point (HAS + HACCP) on the bacteriological quality of beef in abattoirs were assessed. Sponge swab samples were collected from chilled beef carcasses for indicator organisms: Aerobic Plate Count (APC) and Enterobacteriaceae, and spoilage organisms, Pseudomonas spp. and lactic a...
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تاریخ انتشار 2012