Meat Hygiene Management

Meat Hygiene refers to a collection of activities that need the implementation of specific standards; codes of practices and regulative action by the competent authority to make sure safety and quality of the meat the customer’s eat. The intestines of animals contain a good type of microorganism. A number of these will cause gastrointestinal disorder in humans. One of the foremost common examples is that the numerous styles of morbific E. coli, together with enteric, Campylobacter, eubacteria. Such microorganism will contaminate meat through secondary contamination routes like the varied stages concerned in meat process and thru skimpy clean up and sterilization of implements and facilities wont to prepare meat.

  • Avoid eating meat raw
  • Assume that all meat is already contaminated and handle hygienically
  • Meat can spoil after coming in contact with bacteria and mold in the air

 

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