Microbiological Analysis of Red Meat, Poultry and Eggs

Abstract

Microbiological testing in food safety and quality management Legislation for red meat, poultry and eggs: which way forward? Escherichia coli 0157 and other VTEC in the meat industry Faecal indicator organisms for red meat and poultry Spoilage organisms of red meat and poultry Sampling of red meat Sampling methods for poultry-meat products Microbiological monitoring of cleaning and disinfection in food plants Microbiological analysis of eggs and egg products Detection and enumeration of pathogens in meat, poultry and egg products Techniques for identifying foodborne microorganisms Validation of analytical methods used in food microbiology Quality assurance in the food microbiology laboratory.