Abstract:

The quality of food at the time of purchase is important to the consumer. The microbioligical contamination of meat products which are precooked, and may be served without further preparation, is of particular significance. A high level of bacterial contamination may shorten the period of time that luncheon meats can remain on the shelf for consumer purchase and may also adversely affect the flavor and appearance of these products.

Keywords:

food quality, bacteria contamination, luncheon meats

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