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Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System
This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (A...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112421/ https://www.ncbi.nlm.nih.gov/pubmed/27857534 http://dx.doi.org/10.5851/kosfa.2016.36.5.594 |