HACCP ASSISTANCE FOR SMALL AND VERY SMALL PROCESSORS WITH DEVELOPMENT AND VALIDATION OF SAFE MEAT CHILLING PROCESSES

Agriculture & Biology

1. cold treatment 100%
2. meat 68%
3. Clostridium perfringens 54%
4. cooling 36%
5. meat products 35%
6. Salmonella 23%
7. mathematical models 17%
8. food pathogens 16%
9. poultry 16%
10. pork 15%
11. beef 13%
12. Escherichia coli O157 12%
13. USDA 12%
14. meat carcasses 11%
15. human resources 11%
16. outreach 10%
17. meat animals 10%
18. kinetics 10%
19. Agricultural Research Service 10%
20. industry 9%
21. poultry products 9%
22. ham 8%
23. temperature profiles 8%
24. chickens 8%
25. audience assessment 7%
26. food safety 7%
27. temperature 6%
28. spores 6%
29. Food Safety and Inspection Service 5%
30. food microbiology 5%
31. history 5%
32. finite element analysis 5%
33. poultry carcasses 5%
34. biological hazards 5%
35. germination 5%
36. meat processing plants 5%
37. roasts 5%
38. processed meat 5%
39. pig carcasses 5%