Animal Carcass Disposal Articles
21 articles found
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Air as a source of bacterial contamination in a slaughterhouse prior to implementation of hygienic control systems
The shelf-life, quality and safety of meat can be reduced by bacterial contamination. The limited study of airborne bacteria often means that their impact is overlooked. This research assessed the role of airborne bacteria in the contamination of carcasses during processing in a slaughterhouse prior to implementing hazard analysis and critical control point (HACCP). Aerosolised bacterial counts ...
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