Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
Thermal Processing of RTE Meat and Poultry Products: the Importance to the Industry - Dr. Randy Huffman, AMI
An introduction to the current consumer risk of Listeria monocytogenes and the meat industry need for the information that follows in subsequent chapters. Dr. Huffman breaks his discussion into three areas: protecting public health, protecting corporate health and regulatory compliance.