U Junghannss

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In the period of August 1995 to January 1996 samples of beef and pork completed by raw sausages, were tested for enterohaemorrhagic strains of Escherichia coli. Samples were taken in a meat-processing company after mincing and cooling, delivered to the microbiological laboratory. All investigated meat originated from slaughterhouses which are EU-certified.(More)
This is a survey of textile-technical requirements, of quality controls, of the hygiene certificate as well as of the relevant valid legal provisions, regulations and directions. The test-list for works inspection is quoted. The hygienic-bacteriological control methods as well as the checking methods are described by means of selected examples.
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