TY  - BOOK
AU  - Fernandes,Rhea
TI  - Microbiology Handbook of Meat Products
SN  - 9789385998195
U1  - 664.9 
PY  - 2017///
CY  - New Delhi
PB  - Medtech Publication
KW  - Home Economics
N1  - include index.
N2  - The 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
ER  -