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Instant Assessment of Hazards from Raw Meat

Published 06 June 2016 | By Hygiena International

In food law enforcement 45% of infringements are due to failures in general hygiene standards and 37% of all infringements are due to microbiological contamination. Meat and fish products have the largest number of microbiological infringement (29%) compared to all other foodstuffs and they present the largest single food safety hazard due to the presence of potentially pathogenic bacteria. It has been calculated that every 1% reduction in the incidence of foodborne disease in the UK extrapolates to 10,000 fewer cases each year with a saving of £15 million.

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Instant Assessment of Hazards from Raw Meat