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Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems(Final Rule). Appendix F. Guidelines for 'Escherichia coli' Testing for Process Control Verification in Cattle and Swine Slaughter Establishments

机译：病原体减少：危害分析和关键控制点（HaCCp）系统（最终规则）。附录F.牛和猪屠宰企业过程控制验证'大肠杆菌'检测指南

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The sampling protocol has been prepared to support the Pathogen Reduction/HACCPRegulation. This protocol incorporates the use of a non-destructive sampling technique for sample collection from raw beef and pork carcasses.

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年度 1996
页码 p.1-34
总页数 34
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Escherichia coli; Meat industry; Food analysis; Sampling; Cattle; Beef(Meat); Swine; Pork; Ham; Microorganisms; Pathogens; Food inspection; Test methods; Collecting methods; Sample preparation; Analytical methods; Food sanitation; Food processing; Food ha;

机译：大肠杆菌;肉类工业;食品分析;取样;牛;牛肉（肉）;猪;猪肉;火腿;微生物;病原体;食品检验;试验方法;收集方法;样品制备;分析方法;食品卫生;食品加工;食品哈;

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1. Isolation of Salmonella sp and Staphylococcus aureus at swine slaughtering as subsidy for HACCP, the Hazard Analysis and Critical Control Point system [J] . Almeida Laerte P. de, Bevilacqua Paula D., Dias Francesca S., Pesquisa Veterinaria Brasileira . 2004,第4期

机译：猪屠宰时分离沙门氏菌和金黄色葡萄球菌作为HACCP，危害分析和关键控制点系统的补贴
2. Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems [J] . D. J. Bolton, R. A. Pearce, J. J. Sheridan, Journal of applied microbiology . 2002,第5期

机译：洗涤和冷藏是猪肉屠宰危害分析和关键控制点（HACCP）系统中的关键控制点
3. Pathogen reduction and hazard analysis and critical control point (HACCP) systems for meat and poultry. [J] . Hogue AT, White PL, Heminover JA The Veterinary Clinics of North America. Food Animal Practice . 1998,第1期

机译：肉类和家禽的病原体减少和危害分析以及关键控制点（HACCP）系统。
4. QMRA (quantitative microbial risk assessment) and HACCP (hazard analysis and critical control points) for management of pathogens in wastewater and sewage sludge treatment and reuse [C] . T. Westrell, C. Schoenning, T.A. Stenstroem, International Symposium on Wastewater Reclamation and Reuse . 2004

机译：QMRA（定量微生物风险评估）和HACCP（危害分析和关键控制点）用于生产废水和污水污泥处理和再利用的病原体
5. Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens. [D] . Dormedy, Erin Stafford. 1999

机译：在肉类加工企业中减少危害食源性病原体的HACCP（危害分析和关键控制点）系统和HACCP干预方法的实施和微生物验证。
6. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi Ghana [O] . Peter Agyei-Baffour, Kofi Boateng Sekyere, Ernestine Akosua Addy 2013

机译：危害分析和关键控制点（HACCP）政策以及对食物制备指南的遵守：加纳库马西食品服务利益相关者的横断面调查
7. Isolamento de Salmonella sp e Staphylococcus aureus no processo do abate suíno como subsídio ao sistema de Análise de Perigos e Pontos Críticos de Controle - APPCC Isolation of Salmonella sp and Staphylococcus aureus at swine slaughtering as subsidy for HACCP, the Hazard Analysis and Critical Control Point system [O] . Emilia do Socorro C. de Lima, Paulo Sérgio de A. Pinto, José L. dos Santos, 2004

机译：Isolamento de salmonella sp e staphylococcus aureus no processo doabatesuínocomosubídioaosistemadeanálisedeperigos epontosCríticosdeControle - appCC隔离猪屠宰场的沙门氏菌和金黄色葡萄球菌作为HaCCp的补贴，危害分析和关键控制点系统
8. Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems(Final Rule). Appendix G. Guidelines for 'Escherichia coli' Testing for Process Control Verification in Poultry Slaughter Establishments [R] . 1996

机译：病原体减少：危害分析和关键控制点（HaCCp）系统（最终规则）。附录G.家禽屠宰企业过程控制验证'大肠杆菌'检测指南

Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems(Final Rule). Appendix F. Guidelines for 'Escherichia coli' Testing for Process Control Verification in Cattle and Swine Slaughter Establishments

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