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HACCP During the Production of Traditional Meat Snacks: Microbiological hazard and critical control point analysis of dried and minced meat snacks produced in Kano Nigeria - Softcover
Inhaltsangabe
Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable.
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Reseña del editor
Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable.
Biografía del autor
Shamsuddeen Umar, BSc., MSc., PhD. in Microbiology and Master of Environmental Management, is a Senior Lecturer in the Department of Microbiology, Bayero University, Kano Nigeria. He has interest in Food and industrial Microbiology, Food safety, Mycotoxicology, Public Health and Environment. He has published articles in a number of journals.
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HACCP During the Production of Traditional Meat Snacks
Verlag:
LAP LAMBERT Academic Publishing Sep 2015, 2015
ISBN 10: 365956107X
ISBN 13: 9783659561078
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Taschenbuch
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
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Taschenbuch. Zustand: Neu. Neuware -Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable.Books on Demand GmbH, Überseering 33, 22297 Hamburg 84 pp. Englisch. Artikel-Nr. 9783659561078
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