This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Estudiarán las fuentes de contaminación en productos cárnicos crudos picados y preparados de carne
Study on the sources of contamination in raw meat chopped and prepared meat
25/08/2008
August 25, 2008
The Directorate-General for public health of the Department of health of the Generalitat de Catalunya has signed an agreement with the National Association of refrigerator warehouses of meats and cutting Salas (Anafric-Gremsa) for the study of the prevalence of pathogens in food processing equipment and the raw material from producers of meat chopped and prepared for meat.
A result of this, the Institut de Recerca i Tecnologia Agroalimentàries (Irta) has been mandated by Anafric-Gremsa to carry out a study with the objective of identifying potential sources of contamination in relation to the pathogens ' Salmonella spp. ', ' Listeria monocytogenes' and ' Escherichia coli O157: H7' throughout the process of the raw meat chopped and prepared meat processing.
The 9-month study will involve a total of eleven companies associated with Anafric-Grema of the four Catalan provinces: Barcelona, Girona, Lleida and Tarragona.
Related Companies or Entities
Institut de Recerca i Tecnologia Agroalimentària - IRTA
