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Title:Problems and Solutions: Canned Meat, Poultry and Fish
Producer:Oregon State University Extension Service
Description:Discusses, in table format, various issues and solutions to issues related to the meat, poultry and fish canning process. Topics covered discuss the cause and prevention of presented issues and other related information.

By viewing the comprehensive website, you can find more information on canning meat, poultry and fish as well as canning other products such as fruits, vegetables and soups. Click to Visit Comprehensive Website.

Topic:Food Preservation
Audience:Food Processors
Format/Pub. Year:Fact Sheets (2013)
Contact Information:
 Oregon State University Extension Service
Oregon State University
122 Milam Hall
Corvallis, OR 97330
Telephone:(541) 737-4264
Fax:(541) 737-0999
Avail. Online:

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

Last Modified: Jul 17, 2013