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Detection Of Salmonella And Total Plate Count In Abattoir Meat And Premises

By: Dr.Muhammad Hassan Saleem.
Contributor(s): Prof. Dr. Muhammad Sarwar Khan | Prof. Dr. Kamran Ashraf.
Material type: materialTypeLabelBookPublisher: 2015Description: 52p.Subject(s): Department of Clinical MedicineDDC classification: 2365-T Dissertation note: Food safety is scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This include a number of routines that be followed to avoid potentially serve health hazards. The track within this line of thought are safety between industry and market and then between the market and consumer. In considering industry to market practices, food safety consideration include the origin of food include the practices relating to food labeling, food hygiene, food additives and guidelines for the certification system for food. In considering market to consumer practices the usual thought is that food brought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are standard for food preparation, where as in lesser developed the main issue is simply the unavailability of adequate safe water, which is usually a critical item. Foodborne illness is any problem resulting from the consumption of contaminated food, pathogenic bacteria, virus or parasite that contaminate food, as well as chemical or natural toxin. Beef and Mutton meat is an ideal food for all groups of ages, due to its high meat yield, low shrinkage, easy cooking and serving. In my study all sampling was done from Lahore Meat Processing complex which is the most modern abattoir in Pakistan. Keeping in view the importance of meat in human diet the total plate count and salmonella detection in abattoir meat was done.
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Thesis Thesis UVAS Library
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Veterinary Science 2365-T (Browse shelf) Available 2365-T
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Food safety is scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This include a number of routines that be followed to avoid potentially serve health hazards. The track within this line of thought are safety between industry and market and then between the market and consumer. In considering industry to market practices, food safety consideration include the origin of food include the practices relating to food labeling, food hygiene, food additives and guidelines for the certification system for food. In considering market to consumer practices the usual thought is that food brought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are standard for food preparation, where as in lesser developed the main issue is simply the unavailability of adequate safe water, which is usually a critical item.
Foodborne illness is any problem resulting from the consumption of contaminated food, pathogenic bacteria, virus or parasite that contaminate food, as well as chemical or natural toxin. Beef and Mutton meat is an ideal food for all groups of ages, due to its high meat yield, low shrinkage, easy cooking and serving.
In my study all sampling was done from Lahore Meat Processing complex which is the most modern abattoir in Pakistan. Keeping in view the importance of meat in human diet the total plate count and salmonella detection in abattoir meat was done.

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