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Resource Details
- ID (Added: 16-Aug-2024)
- 208
- Source
- New Zealand Ministry for Primary Industries
- Type
- Document
- Title
- Guidelines for control of Campylobacter and Salmonella in chicken meat (Adobe PDF)
- Description
- Link downloads a guidance document, prepared by the MPI in 2014, for best hygienic practice in poultry processing. It was published internationally for other countries to adapt and use.
- Format
- Adobe PDF
- Applies to
- Organisms: Salmonella spp., Campylobacter spp.
- Foods: Poultry