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11] Biological hazards associated with foods of animal origin are discussed in more detail in other sections of this encyclopedia. CONCLUSION Animal source foods, including meat and poultry, are highly perishable foods. Loss of quality occurs from physical and chemical changes caused by their inherent properties, as well as by extrinsic factors, including processing, storage, and handling conditions. They are also able to support the growth of spoilage microorganisms that are mainly acquired from the production and processing environment; thus, loss of quality also occurs as a result of their metabolic activities.
7] CONCLUSION Economic losses are incurred by the deterioration of quality and compromise of safety of milk and eggs, whether the loss results from product recalls or destruction of product. Furthermore, consumption of products contaminated with pathogenic bacteria can also lead to human suffering. In order to improve the quality and safety of milk and eggs, a multifaceted approach is needed, including good agricultural, hygienic, sanitation, processing, distribution, and storage practices. More specifically, with regard to milk, it is important that dairy cows are disease-free, that milk-handling and pasteurization equipment is clean and sanitized, and that environmental contamination is controlled.
1081/E EAS 120019437 Copyright D 2005 by Marcel Dekker, Inc. All rights reserved.  The color of meat is also affected by storage conditions, such as the gaseous environment, storage time, and temperature.  Lipid peroxidation or oxidative rancidity occurs when molecular oxygen reacts with unsaturated lipids to form lipid peroxides, which are colorless, tasteless, and odorless. , rancid, fatty, pungent). Cooking of meat results in an increase in lipid oxidation in muscle and to the development of warmed-over flavor (WOF) in refrigerated cooked meat.