LPT 321: Meat Science (1+1)

INTRODUCTION

• Microbes in meat are a cause of concern on two counts:
• Potential decline in keeping quality due to spoilage organisms
• Potential hazards to the consumer due to food poisoning organisms and transmission of zoonotic diseases.
• The ensuing discussion will be concerned with spoilage organisms, the miscellaneous conditions caused by them and highlight organisms involved food spoilage.