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Antimicrobial Spray Treatment of Red Meat in Small Abattoirs | |
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From the Feb 25, 2013 Issue of Agri-News | |
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| | Operators, working hard to produce safe and wholesome meat products, can take steps to improve food safety and wholesomeness. One of these key steps is the use of an antimicrobial spray treatment of red meat carcasses. Antimicrobial spray treatment is a low cost, efficient and effective method of reducing bacterial contamination on the surface of red meat carcasses, parts and organs. Reducing bacteria helps keep consumers free from food-borne illness. This outcome may save meat processors money in the long run and provide them with the knowledge that they are doing their best to keep meat safe. A new factsheet, Antimicrobial Spray Treatment of Red Meat in Small Abattoirs, explaining what antimicrobial spray treatment is, it’s benefits and food safety steps, is now available online. |
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For more information about the content of this document, contact Bob Holowaychuk.
This document is maintained by Lee Anne Bateman.
This information published to the web on February 20, 2013.
Last Reviewed/Revised on February 21, 2013.
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