Intervention Strategies For The Microbiological Safety Of Foods Of Animal Origin

Authors

  • Michael P. Doyle University of Georgia image/svg+xml Author
  • Gary R. Acuff Texas A&M University image/svg+xml Author
  • Bruce Cords Ecolab, Inc Author
  • James Cullor University of California, Davis image/svg+xml Author
  • Jill Hollingsworth Food Marketing Institute Author
  • Karen P. Penner Kansas State University image/svg+xml Author
  • Robert A. Seward II American Meat Institute Author
  • William H. Sperber Cargill Corporate Food Safety Author
  • Bruce Tompkin Conagra Refrigerated Foods Author

DOI:

https://doi.org/10.62300/qwc2eb37

Keywords:

Microbiological Safety, Animal Origin, Food Processing

Abstract

Prepared by a task force of thirteen scientists, this issue paper provides a timely consideration of critical issues:microbiological safety of foods of animal origin during production; food processing strategies for manufactured foods of animal origin, both ready-to-cook and ready-to-eat; food safety initiatives in retailing; consumer interventions to enhance food safety; challenges to applying food safety controls uniformly across all sectors of the food service industry; and recommendations for development and application of new intervention strategies to decrease human illnesses attributed to foods derived from animals.

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Published

2004-01-11

Issue

2004

Section

Issue Papers

License

Copyright (c) 2004 Council for Agricultural Science and Technology (CAST)

Creative Commons License

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How to Cite

Doyle, M. P., Acuff, G. R., Cords, B., Cullor, J., Hollingsworth, J., Penner, K. P., II, R. A. S., Sperber, W. H., & Tompkin, B. (2004). Intervention Strategies For The Microbiological Safety Of Foods Of Animal Origin. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/qwc2eb37

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