summary of the following learning objectives: the most common foodborne illness bacteria in beef / poultry the concept of a microbial reservoir

Write a one to two page summary of the following learning objectives:

the most common foodborne illness bacteria in beef / poultry
the concept of a microbial reservoir
the pre-harvest factors that may be addressed at the farm or ranch level including: animal factors, manure handling, drinking water, and feed handling
the post-harvest factors in meat/poultry microbiology including: intestinal tract, hides, skin, workers, tools, equipment, and the processing environment
the less common meat and poultry pathogens
the common features of meat and poultry biota
what is so special about Pseudomonas
methods to assess microbial spoilage
inhibition of meat and poultry spoilage
the role the consumer plays in the food safety of raw foods

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