Book on Listeria monocytogenes in meat industries

CHRISTEYNS launches a book that reviews the basic elements for the effective control of the presence of Listeria monocytogenes in meat industries. Special emphasis is placed on important factors for the prevention of food contamination, such as the identification of conditions that favour the appearance of biofilms and persistent contamination or the need for adequate training of food handlers and operators. In addition, the procedures necessary to ensure the necessary hygienic conditions for food contact surfaces are described in detail, with both a theoretical and practical approach. This helps to understand the factors involved in the prevention of food contamination and the implementation of the necessary measures to improve food safety.

Food contamination can be prevented to a large extent by applying good hygiene practices and hazard control at critical points. This book is intended as a support, training and information tool for the staff of the Quality Departments of food industries and, by extension, for all those involved in food safety.


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