Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments

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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.
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

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