Effect of food safety systems on the microbiological quality of beef
Contamination of meat with microorganisms during slaughter is inevitable. Hygiene management systems (HMSs) such as the Hygiene Assessment System (HAS) and Hazard Analysis Critical Control Point (HACCP) are used to prevent the contamination of beef with both spoilage and pathogenic microorganisms du...
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2013
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Online Access: | http://hdl.handle.net/2263/28854 Tshabalala, PA 2011, Effect of food safety systems on the microbiological quality of beef, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/28854 > http://upetd.up.ac.za/thesis/available/etd-10192011-121549/ |