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Articles

Sanitary/hygienic processing equipment design

Pages 115-122 | Received 14 Jun 2005, Accepted 15 Jul 2005, Published online: 23 Sep 2019

References

  • AMERICAN MEAT INSTITUTE (2003) 10 Principles of Sanitary Design and Checklist. AMI Equipment Design Task Force. http://www.meatami.com/.
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  • BOLDER, N.M. (1998) The microbiology of the slaughter and processing of poultry. In: The Microbiology of Meat and Poultry, Eds. A. Davies and R. Board, Blackie Academic & Professional, London, England, pages 158–173.
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  • COMAR, D. (1988) Equipment and the manufacturing environment – microbiological quality assurance. Food Technology in Australia, 40(6): 214–218.
  • CURIEL, R. (2002) Building the self-cleaning food plant: Hygienic design of equipment in food processing. http://www.foodsafetymagazine.com/issues/feat0302-3.htm.
  • MULDER, R. W. A. W. (2000) Managing the safety and quality of poultry meat. In: Poultry Meat processing and Quality, Eds. G. C. Mead, Woodhead Publishing Co., Cambridge, England, pages 332–334.
  • THOMAS, C. J., MCMEEKIN, T. A. and PATTERSON, J. T. (1987) Prevention microbial contamination in the processing plant. In: Elimination of pathogenic organisms from meat and poultry, F.J.M. Smulders, Ed. Elsevier Sci. Pub., pages 163–179.

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