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Meat & Meat Products |
| Meat and meat products are particularly susceptible to bacterial growth due to their high water activity.
When cut, meat surfaces exposed to ambient air provide excellent breeding grounds for most bacteria. Minced meat is even more at risk due to the large surface area exposed.
For this reason, rigorous hygiene in all processing and packaging steps is vital. All tools and equipment must be kept clean to minimize the risk of contact with contaminating microorganisms.
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