Chapter 20. Food Poisoning from Meat Products

  1. William G. Wilson

Published Online: 14 JAN 2008

DOI: 10.1002/9780470753200.ch20

Wilson's Practical Meat Inspection, Seventh Edition

Wilson's Practical Meat Inspection, Seventh Edition

How to Cite

Wilson, W. G. (ed) (2005) Food Poisoning from Meat Products, in Wilson's Practical Meat Inspection, Seventh Edition, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470753200.ch20

Publication History

  1. Published Online: 14 JAN 2008
  2. Published Print: 26 JUL 2005

ISBN Information

Print ISBN: 9781405124935

Online ISBN: 9780470753200

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Keywords:

  • food poisoning;
  • meat products;
  • putrefaction;
  • bacteria;
  • campylobacter

Summary

This chapter contains section titled:

  • Preservation by cold

  • Vacuum packing

  • Controlled/modified atmosphere packing

  • Preservation by heat

  • Elementary principles of bacon curing

  • The manufacture of sausage

  • Tripe dressing

  • Lard

  • Pork brawn

  • Cooked ham and ox tongue

  • Pork pies