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Main Concerns of Pathogenic Microorganisms in Meat

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Safety of Meat and Processed Meat

Part of the book series: Food Microbiology and Food Safety ((FMFS))

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Authors and Affiliations

  1. Department of Veterinary Pathobiology, Faculty of Life Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870, Frederiksberg C, Denmark

    Birgit Nørrung

  2. National Food Institute, Technical University of Denmark, Mørkhoej Bygade 19, 2860, Søborg, Denmark

    Jens Kirk Andersen

  3. Department of Veterinary Medicine, Trg D. Obradovica 8, 21000, Novi Sad, Serbia

    Sava Buncic (Faculty of Agriculture)

Authors
  1. Birgit Nørrung
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  2. Jens Kirk Andersen
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  3. Sava Buncic
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Correspondence to Birgit Nørrung .

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    Nørrung, B., Andersen, J.K., Buncic, S. (2009). Main Concerns of Pathogenic Microorganisms in Meat. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_1

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