TY - BOOK ID - 49319477 TI - Improving the safety of fresh meat PY - 2005 SN - 9781855739550 1855739550 9786610361779 1280361778 1845691024 9781845691028 9781280361777 9780849334276 0849334276 PB - Cambridge : Woodhead Publishing Limited, DB - UniCat KW - Hazard Analysis and Critical Control Point (Food safety system). KW - Meat. KW - Meat industry and trade. KW - Meat-- Microbiology. KW - Industries KW - Business & Economics KW - Food contamination KW - Meat KW - Food handling KW - Abattoir KW - Environmental monitoring KW - analysis KW - prevention and control KW - microbiology KW - methods KW - Meat industry and trade KW - Meat inspection. KW - Safety measures. UR - https://www.unicat.be/uniCat?func=search&query=sysid:49319477 AB - It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat. ER -