US CAC/GL 87-2016

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

UGX 45,000/=


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 systems

Price UGX 45,000/=
Edition Not Specified
Category Food and Agriculture
Status Voluntary
TC Not Specified
ICS Not Specified
Language PDF