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Related Experiment Videos

[Process control in large-scale technical meat production--poultry].

R Fries1

  • 1Institut für Lebensmittelkunde, Fleischhygiene und -Technologie der Tierärzlichen Hochschule Hannover.

Zentralblatt Fur Bakteriologie, Mikrobiologie Und Hygiene. Serie B, Umwelthygiene, Krankenhaushygiene, Arbeitshygiene, Praventive Medizin
|August 1, 1987
PubMed
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[Health risks through imported food].

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[Good Manufacturing Practice (GMP) in the food industry].

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Poultry meat production techniques significantly impact broiler meat

Area of Science:

  • Food microbiology
  • Poultry science
  • Meat production technology

Context:

  • The bacteriological status of broiler meat is directly influenced by production processes.
  • Ensuring food safety requires understanding these influences.

Purpose:

  • To investigate how technical processes in poultry meat production affect bacterial load and quality.
  • To identify critical control points for improving the bacteriological safety of broiler meat.

Summary:

  • Production methods distinctly shape the bacterial profile of broiler meat.
  • Interventions to enhance the safety of deep-frozen broiler meat must occur early in the production chain.
  • Linking product control to production technology is key for self-monitoring and regulatory oversight.

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Impact:

  • Highlights the importance of process control in poultry production for food safety.
  • Emphasizes the need for standardized, simple, and broad-spectrum bacteriological methods for reliable data comparison.
  • Provides a framework for improving the safety and quality of broiler meat through technological adjustments.