Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies

@inproceedings{Syne2013MicrobiologicalHA,
  title={Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies},
  author={S M Syne and Adash Ramsubhag and Abiodun A Adesiyun},
  booktitle={Infection ecology & epidemiology},
  year={2013}
}
BACKGROUND A bacteriological assessment of the environment and food products at different stages of processing was conducted during the manufacture of ready-to-eat (RTE) chicken franks, chicken bologna and bacon at a large meat processing plant in Trinidad, West Indies. METHODS Samples of air, surfaces (swabs), raw materials, and in-process and finished food products were collected during two separate visits for each product type and subjected to qualitative or quantitative analysis for… CONTINUE READING
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