Meat safety at Harvest Level

In the context of this text, the harvest phase of the meat chain starts with transport (as it is most often managed by abattoirs) and includes lairaging, slaughter and dressing of animals, and ends with obtaining raw meats during

Fig 1.2 Main principles and control measures for meat safety at harvest phase

boning/cutting operations. The main principles of, and measures for, controlling foodborne pathogens at harvest level are summarised in Fig. 1.2.

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