Biosecurity and environmental impacts of red meat production and processing

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Term: 2014
Published: February 24, 2014
Revised: February 24, 2014

The environmental impacts of production and processing of red meat must be taken into account throughout the food chain. Although the monitoring of environmental impacts and effective waste management is primarily the duty of environmental health professions, veterinary staff must take into account how these are related to food safety and biosecurity.

About The Instructor

Prof Cheryl McCrindle

Prof Cheryl McCrindle

Emeritus Professor: Faculty of Veterinary Science, University of Pretoria, South Africa, and Extraordinary lecturer, School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, South Africa

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This Work, Biosecurity and environmental impacts of red meat production and processing, by Prof Cheryl McCrindle is licensed under a Creative Commons Attribution license.