Control of food safety: red meat, poultry, eggs, milk and milk products (LVM509)
This module is concerned primarily with microbiological aspects of food safety in the production of red and poultry meat, eggs, milk and milk products. Methods to reduce microbiological contamination in meat during the entire production chain, from farm – slaughterhouse – to the retail outlet are discussed.
The module also enables students to understand the importance of contaminated shell eggs, and products derived from them, as vehicles for human infection, principally that caused by salmonella enterica serovar enteritidis.
In the final part of the module infections that may be transmitted to the human population via milk and milk products and methods to reduce such contamination are described.