8 pages, PDF format, from the FIRE&FOOD magazines issue 01,02,03 and 04/2019

Contents:
The eDossier on the topic of "Food Safety" contains interesting information on risks associated with meat, compiled by meat technologist Gerhard Pfeffer. We often hear about foodborne infections. In this eDossier, you will learn about the dangers that can arise when grilling, barbecuing, smoking, and other cooking techniques, and what role hygiene plays in your own home. Using the examples of "sous-vide", "BBQ & grilling", "raw sausage production" and "raw ham production", Gerhard Pfeffer shows how you can minimize health risks when preparing meat and when producing it for home use.