Elimination of pathogenic organisms from meat and poultry

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This book presents a comprehensive overview of the meat and poultry-borne illnesses and suggests ways to prevent or eliminate these on the farm, and during processing and distribution. Emphasis is placed on the issue of microbial decontamination of meat and poultry. The modern and integrated approach of the volume provides not only an excellent standard documentation, but also an outstanding reference-book for meat scientists, public health veterinarians, veterinary food hygienists, and others dealing with meat and poultry -borne illnesses. Contributors are internationally recognized experts in the field of food microbiology. Discussions between these experts are also included.