Department of Poultry Science - Virtual Library

Auburn University

Virtual Library - Meat, Poultry, and Egg Processors

Virtual Library: Meat, Poultry & Processors

Effective Use of Chlorine in Food Processing Environments

Listeria in Poultry Processing

Risk Assessment of Listeria monocytogenes in ready-to-eat foods — Interpretive Summary.

Shell Eggs: Preventing Mould Growth

Using Acetic Acid Rinse as a CCP for Slaughter

Controlling Airborne Microbial Contamination

Campylobacter in Poultry Processing

Cleaning and Sanitizing

How Well Do You Know Your Water?

Processing Environments: Effective use of Chlorine

Supported by:

Non-Assistance Cooperative Agreement #FSIS-C-33-2003,

Development of a Virtual Library for Small and Very Small Meat and Poultry Processors