date:Jul 31, 2014
The time between slaughter and mincing of meat can be extended without causing additional growth of pathogenic bacteria provided that the permitted storage temperatures are lowered, according to a new study by the European Food Safety Authority (EFSA).
The longer interval between slaughter and mincing is the main conclusion of an EFSA scientific opinion that has assessed combinations of storage times and storage temperatures for different types of meat and compared bacterial growth in these sce