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31 .   Overview of biological hazards associated with the consumption of the meat products

Authors: Maricica Stoica, Silvia Stoean, Petru Alexe

Volume 20, Issue 2;
Pages: 192-197;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The consumption of meat products is an important source of protein for humans world-wide. This consumption is increasing around the world, so do concerns and challenges to meat hygiene and safety. The biological hazards associated with the consumption of meat products include pathogenic bacteria, viral pathogens (viruses and prions) and parasites. The occurrence of the microbial hazards in the meat products is unavoidable because the microorganisms are present on animals and in their environment. The major goal of the industry, of the public health and the regulatory authorities is to control the pathogenic microorganisms and improve the meat product safety. The objective of this review is to describe the microbial hazards which are associated with the consumption of raw and meat products. The scientific information presented here should be useful in the management of the meat products safety and in the control strategies at processor, distributor, packer, retailer and consumer.

Keywords: Raw meat, Meat products, Biological hazards

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