Guidelines for the control of non typhoidal Salmonella spp. in beef and pork meat
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/= |
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Category | FOOD, AGRICULTURE AND FORESTRY STANDARDS |
Status | Voluntary |
Format | |
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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