-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
- Cosmetic Ingredient
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
On 17 October 2022, the Food and Agriculture Organization of the United Nations (FAO) released a strategy for the control of
E.
coli (SETC) in meat and dairy products.
The main contents include background and methods, STEC primary production control strategy for beef and dairy products, beef STEC processing control strategy, overview of relevant evaluation methods, butter STEC treatment and post-treatment control strategy, STEC primary production and processing control strategy and conclusions for
other animal species.
This work aims to support the Committee on Food Hygiene (CCFH) of the International Committee on Food Standards (CODEX) in developing STEC management guidelines
for beef, butter and crude cheese.
E.
coli (SETC) in meat and dairy products.
The main contents include background and methods, STEC primary production control strategy for beef and dairy products, beef STEC processing control strategy, overview of relevant evaluation methods, butter STEC treatment and post-treatment control strategy, STEC primary production and processing control strategy and conclusions for
other animal species.
This work aims to support the Committee on Food Hygiene (CCFH) of the International Committee on Food Standards (CODEX) in developing STEC management guidelines
for beef, butter and crude cheese.
