This book presents a comprehensive overview of the meat and poultry-borne illnesses and suggests ways to prevent or eliminate these on the farm, and during processing and distribution. Emphasis is placed on the issue of microbial decontamination of meat and poultry. The modern and integrated approach of the volume provides not only an excellent standard documentation, but also an outstanding reference-book for meat scientists, public health veterinarians, veterinary food hygienists, and others dealing with meat and poultry -borne illnesses. Contributors are internationally recognized experts in the field of food microbiology. Discussions between these experts are also included.
This book presents a comprehensive overview of the meat and poultry-borne illnesses and suggests ways to prevent or eliminate these on the farm, and during processing and distribution. Emphasis is placed on the issue of microbial decontamination of meat and poultry. The modern and integrated approach of the volume provides not only an excellent standard documentation, but also an outstanding reference-book for meat scientists, public health veterinarians, veterinary food hygienists, and others dealing with meat and poultry -borne illnesses. Contributors are internationally recognized experts in the field of food microbiology. Discussions between these experts are also included.
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Technology
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Maße
Höhe: 240 mm
Breite: 160 mm
ISBN-13
978-0-444-80893-6 (9780444808936)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
List of participants. Biographies. Opening address (A. Ploeg). SESSION I . Prevention of microbial contamination of red meat in the ante mortem phase: epidemiological aspects (A.H. Linton and M.H. Hinton). Field and experimental investigations into the epidemiology of Salmonella infections in broiler chickens (M.H. Hinton, Z.A.M. Al-Chalaby and A.H. Linton). Prevention of microbial contamination in the ante mortem phase: the SPF (specific pathogen-free) concept (N. Skovgaard). The present status of the Nurmi Concept for reducing carriage of food-poisoning salmonellae and other pathogens in live poultry (G.C. Mead and C.S. Impey) Prevention of microbial contamination of red meat in the ante mortem phase: factors related to animal husbandry (P. Teufel). Prevention of microbial contamination of poultry in the ante mortem phase: factors related to animal husbandry (C.A. Lahellec). SESSION II . The risk of transmission of zoonotic and human diseases by meat and meat products (C. Genigeorgis). The application of preventive Quality Assurance (A.C. Baird-Parker). Prevention of microbial contamination in the poultry processing plant (C.J. Thomas, T.A. McMeekin and J.T. Patterson). Control of extrinsic and intrinsic contamination of pork (A.W. Kotula). Prevention of microbial contamination in the lamb processing plant (C.O. Gill). Prevention of microbial contamination in the export beef abattoir (F.H. Grau). Contamination prevention in the meat plant: the standpoint of an importing country (T.A. Roberts and W.R. Hudson). The human factor in the hygiene problem: problem analysis, problem solution, and implications (F. Tazelaar). SESSION III. What hygiene can achieve---how to achieve hygiene (G.E. Gerats). Microbial safety assurance in the dairy industry: a model for the meat industry? (W.H. Heeschen). Processing for safety of meat and poultry by radicidation: progress, penury, prospects (D.A.A. Mossel). Prospectives for microbial decontamination of meat and poultry by organic acids with special reference to lactic acid (F.J.M. Smulders). The public's response to decontamination (P.S. Elias).
