US CAC/GL 87-2016

Guidelines for the control of non typhoidal Salmonella spp. in beef and pork meat

UGX 45,000/=


Abstract

This Uganda Standard is applicable to all non typhoidal Salmonella that may contaminate beef and pork meat and cause foodborne disease. The primary focus is to provide information on practices that may be used to prevent, reduce, or eliminate nontyphoidal Salmonella in fresh beef and pork meat. Other measures, in addition to those described here, may be needed to control Salmonella in offal. These guidelines in conjunction with the relevant OIE standards can apply from primary production-to consumption for beef and pork meat produced in commercial production system. This standard was PUBLISHED on 2017-12-12.

Price UGX 45,000/=
Category FOOD, AGRICULTURE AND FORESTRY STANDARDS
Status Voluntary
Format PDF
TC UNBS/TC 2/SC 12 - Food and Agriculture Standards -Meat, Poultry and Related products
ICS 67.020 Processes in the food industry.
Language English
Edition 1st Edition
Sales Rating    

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