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A Hybrid DNA Extraction Method for the Qualitative and Quantitative Assessment of Bacterial Communities from Poultry Production Samples
Published on: December 10, 2014
The Use of HACCP in the Production of Meat and Poultry Products 1
1Swift-Eckrich, Inc., 2001 Butterfield Road, Downers Grove, IL 60515.
Abstract:
Meat and poultry products frequently have been implicated in outbreaks of foodborne illness. The risk of foodborne illness can be reduced through implementation of the hazard analysis critical control point (HACCP) concept. The basic principles of HACCP described by the International Commission on Microbiological Specifications for Foods are briefly reviewed. Examples are presented to describe how these principles can be used to manufacture meat and poultry products with improved microbiological safety and quality. The future acceptance of HACCP will depend on the resolution of certain issues.
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