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| Book Description | The main purpose of meat inspection is to prevent and detect public health risks such as foodborne pathogens or chemical contaminants in meat. Traditionally, inspection techniques (visual, physical, and by incision) for the presence of gross lesions, bruises, or broken bones have satisfied the public. Health goals. However, these techniques are not always suitable for detecting foodborne diseases such as campylobacteriosis, salmonellosis and virulent strains of E. coli, or contamination with chemicals such as steroids and veterinary drug residues. |
| Author | Talaat El Khateib |
| Publication Date | 2014 |
Atlas Meat inspection: Food Animal Diseases( Bovine-Avian-Fish). + CD ROM
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