Meat Hygiene Management and Public Health
Meat could be a perishable commodity and so from production until consumption it must be innocuous. several unhealthful micro-organisms grow within the meat if healthful procedures don't seem to be followed. Meat acts as a vehicle for malady transmission principally microorganism, protozoan and helminthic. Lack of acceptable healthful slaughtering and meat handling techniques are inflicting surplus losses of meat yet as valuable by-products from animal carcasses so the notice of fine healthful, hygienic practices and health hazards by personnel engaged in unorganized meat production can improve safety and suitableness of meat which can result in increased marketability and consumption.
- HACCP application
- FSP requirements
- Control of chemicals
- Pest control
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