EFSA assesses meat safety under various conditions
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Based on the findings, the European Commission could propose changes to the legislation
Published:
A risk assessment including several scenarios compared bacterial growth under different storage and thawing conditions of meat.
The assessment looked at how bacteria grow in meat from cattle, sheep and pigs during refrigeration, storage and thawing. It compared the growth of pathogenic, spoilage and indicator microorganisms in five scenarios. The steps after thawing at the food business operator level were not included.
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