Intervention Strategies For The Microbiological Safety Of Foods Of Animal Origin

Autores/as

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

DOI:

https://doi.org/10.62300/qwc2eb37

Palabras clave:

Microbiological Safety, Animal Origin, Food Processing

Resumen

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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Referencias

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Publicado

2004-01-11

Número

2004

Sección

Issue Papers

Licencia

Derechos de autor 2004 Council for Agricultural Science and Technology (CAST)

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.

License Terms for CC Attribution-NonCommercial 4.0:

License URL: https://creativecommons.org/licenses/by-nc/4.0/

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You are free to:

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  • Adapt — remix, transform, and build upon the material

Under the following conditions:

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  • NonCommercial — you may not use the material for commercial purposes

No additional restrictions — you may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

 

Cómo citar

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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