Reference : Micro-organismes pathogènes et viande : la traçabilité alliée de la sécurité.
Scientific journals : Article
Life sciences : Food science
Micro-organismes pathogènes et viande : la traçabilité alliée de la sécurité.
Daube, Georges mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Extrait du Bulletin de la Société Royale des Sciences de Liège
Imp. Georges Michiels
[en] food safety ; meat ; hygiene
[en] Meat microbial contamination is frequent in relation to the multiple sources of contamination farm the farm to the fork. These potential hazards must be considered in term of real risk for the consumer. Thus, each microbiological hazard must be c1assified by scientists by on going probability and by disease gravity. Belgium has developed a high quality surveillance system for the zoonotic agents along the meat production chain. Today, the authorities must make the adequate choices for prevention and communication about these risks.

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