[Process control in large-scale technical meat production--poultry].
1. The technical process of poultry meat production influences the quantitative and qualitative bacteriological status of the food broiler-meat in a characteristic and especially explicable manner. 2. Successful provisions to improve the bacteriological status of deep-frozen broiler-meat have to be enforced in the earlier stages of poultry meat production. 3. Controlling the bacteriological status of a product by recourse to the gaining technology is a bearing concept as for self-control-aspects as for official supervision. 4. Nevertheless, to guarantee the comparison of data, a reproducible and as simple as possible bacteriological technique is necessary, which can be commonly accepted and which covers a broad spectrum of bacteria.
D000818:Animals; D001431:Bacteriological Techniques; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D011200:Poultry / Q000382:microbiology*; D012307:Risk Factors
Prozessbeherrschung in der grosstechnischen Fleischgewinnung--Geflügel.