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Changed on: 23.07.2018

Meat always contains small amounts of microorganisms on its surface. While foods are usually produced under strict safety standards, they are almost never “absolutely” microorganism free, with the exception of sterilised containers such as tins or after irradiation (which is not allowed in Europe), for example. High temperatures in the summer months stimulate the growth of such germs. Thus, maintaining the cold chain is essential.