The quality of the chicken meat leaves room for improvement
While the demand for pork, beef and veal has fallen in Europe over the past 25 years, the craving for poultry is on the rise. At the same time, the quality of chicken meat sometimes leaves room for improvement. Especially hygiene and microbiological indicators like Salmonella, Campylobacter and antibiotic resistant germs were tested. The qualitative testing is routine at the GBA Group.
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