Food Sanitation

Abstract

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Studies on the Bacteriological Quality of Frozen Meat Pies

“…the industry have developed adequate quality control measures for flavor, physical appearance, stability, and wholesomeness. Slocum (1956) has stated that a sanitary or wholesome food is one free from injurious substances including infectious microorganisms. He adds that the modern concept of food quality control has expanded this definition to include freedom from materials that are repulsive or obnoxious regardless of their importance as agents of disease.…”