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Title:Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments
Producer:Penn State University
Description:Helps very small establishments effectively remove pathogens from carcass surfaces by describing an effective antimicrobial intervention for red meat carcasses processed in very small meat plants.
Topic:HACCP
Meat
Sanitizing and Cleaning
Audience:Food Processors
Format/Pub. Year:Handbooks and Manuals (2005)
Contact Information:
 Penn State University
Department of Food Science
111 Borland Laboratory
University Park, PA 16802
Telephone:814-865-8862
Fax:814-863-6132
Email:cnc3@psu.edu
Cost:Free
Avail. Online:http://www.meathaccp.wisc.edu/validation/assets/acid_spray_interv
ention_booklet_from_Penn_State_2005.pdf

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Last Modified: Jan 16, 2013