01145nam a2200169 i 4500008004100000020001800041040000800059082001500067100002200082245006200104246002000166260004500186300003000231500002000261520067400281650002000955251212s2017    |||||||| |||| 001 0 eng d  a9789385998195  aGCL  a664.9bFER10aFernandes, Rhea  10aMicrobiology Handbook of Meat Products /cRhea Fernandes   aFirst edition.   aNew Delhi,bMedtech Publication :c2017.  a297 Pages :bhbk.c25 cm.  ainclude index.   aThe Microbiology Handbook of Meat Products provides a compact guide to the microorganisms that affect meat safety and quality, covering major pathogens (like Salmonella, Listeria, and E. coli), spoilage microbes, and the points where contamination can occur during slaughtering, processing, and packaging. It explains how factors such as temperature, pH, moisture, and oxygen influence microbial growth and outlines essential control measures—sanitation, refrigeration, heat treatment, curing, fermentation, and modified-atmosphere packaging. The book also highlights industry methods for monitoring microbiological hazards to ensure safe, high-quality meat products.  aHome Economics