Microbiology of Meat and Poultry
Microbiology of Meat and Poultry covers the physiology of yeast, bacteria, and molds associated with meat and poultry products, the microbiology of processing, industrial slaughtering, packaging and storage technologies, quality control and food safety. Meat and Poultry products are easily spoiled by microorganisms because they contain a lot of nutrient, growth factors.
Related Conference of Microbiology of Meat and Poultry
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Microbiology of Meat and Poultry Conference Speakers
Recommended Sessions
- Advances in Microbiology, Infectious Diseases and Public Health
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