Microbiology of meat and meat products
- FOOD POISONING PREVENTION
➡️ Hygienic measures at abattoir.
➡️ Education programs for food handler.
➡️ Cold storage.
➡️ Perishable food must not be stored in refrigerator (1-4oC) for more than 3 days.
➡️ Cooking efficiently.
➡️ Avoid spread of contamination in kitchen.
➡️ Bacterial examination especially to ensure Salmonella free carcass.
➡️ Decrease food handling especially for minced meat and sausage (made up food).