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Verarbeitung und mikrobielle Qualität von Fleisch, das den Verbraucher erreicht

Verarbeitung und mikrobielle Qualität von Fleisch, das den Verbraucher erreicht

Raphael Komla Nutsukpui

90,81 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786203895353
90,81 €
IVA incluido
Disponible

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Sobre IBD

Das Hauptziel der Studie besteht darin, den gegenwärtigen Status der lokalen Fleischindustrie in Ghana zu bewerten und festzustellen, dass die Produkte der lokalen Industrie nicht den internationalen Standards für Lebensmittelqualität und -sicherheit entsprechen. Die Studie bewertete außerdem die Hygienepraktiken der lokalen Metzger. Insbesondere wurden die mikrobiellen Sicherheitsstandards des Fleisches untersucht, das vom Verarbeiter in der Metropole Accra zum Verbraucher gelangt. Ein weiteres Ziel der Studie ist es, den Grad der Hygiene in den fleischverarbeitenden Betrieben zu bewerten und damit eine Grundlage zu schaffen, auf der politische Maßnahmen zur Verbesserung der Qualität des an den Verbraucher verkauften Fleisches aufgebaut werden können.

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