Lactic acid occurs in a broad variety of foods consumed by man since times immemorial. At
an appropriate pH it has bactericidal properties while not adversely affecting the sensory …

The campylobacter infection of 10 sows and their piglets was monitored. These pigs
werekept on two multiplier farms. Rectal faeces samples were taken from the sows shortly …

… Urlings HAP, Bijker PGH, and Logtestijn JG van . … Urlings HAP, Fransen NG, Bijker PGH,
and Logtestijn JG van. … Urlings HAP, Jonge G de, Bijker PGH, and Logtestijn JG van. The …

Good Manufacturing Practices (GMP) during slaughter include all necessary measures to
produce meat with the lowest possible microbial contamination. This is attainable only if the …

Because current hygienic practices did not appear to result in bacteriologically fully acceptable
porcine livers, the combined effects of decontamination and vacuum packaging on their …

Chemical analysis and histometrical examinations were performed to obtain a comprehensive
picture of the tissue composition and quality of mechanically deboned meat (MDM). …

Meat bulls were randomly assigned to five treatment groups—intermittent electrical stimulation
at 300 V (ES) at 5 min and 35 min post mortem (intact carcasses), 35 min post mortem (…

Adequacy of bacteriological quality assurance during the commercial production of mechanically
deboned meat (MDM) was assessed. Lax standards of hygiene during production were …

… Snijders JMA, Smeets JFM, Harbers AHM, and Logtestijn JG van. On the way to an optimum
system of meat inspection of slaughtered pigs. Tijdschr Diergeneeskd 1989a; 114: 431-6. …

A field study was conducted in the Netherlands on integrated quality control in an attempt to
develop a meat inspection system that relies on information from both primary production …