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Literature review on microbiological hazards associated with biltong and similar dried meats
Project Code: B13015
Burfoot, D ; Betts, R; Mulvey, L; Wood, A
In recent years there has been an apparent growth in the availability of biltong, jerky and similar types of dried meats in the UK. Whilst the vast majority of these products appear to be imported there seems to be an increase in production of these products in the UK. It was felt that more evidence of the hazards associated with small scale production of this type of food was required with the aim of providing Local Authorities (LAs) and Food Business Operators (FBOs) with practical, evidence-based advice on safe manufacturing procedures.
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