Awareness of food safety and its economic significance has never been higher after public alarm following the BSE crisis and the Foot-and-Mouth outbreak.
This classic text is an essential handbook for all persons involved in meat inspection and the meat industry seeking information on the latest diseases and parasites. Now in its seventh edition, it has been revised to reflect the latest knowledge of BSE, Foot-and-Mouth and TB. Information on specific diseases, parasites and physiological processes has been updated and the latest legislation included. As well as this, a new chapter on illegal meat imports has been added, with the aim of helping the detection of illegal meat and ensuring its removal from the food chain.
Well-established and respected reference for all those seeking hands-on, practical information;
Details the latest reports on diseases and includes crucial information on meat related legislation.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Maße
Höhe: 252 mm
Breite: 180 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-4051-2493-5 (9781405124935)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
William Wilson is a qualified Environmental Health Officer and a member of the Chartered Institute of Environmental Health. He now works for Birmingham City Council.
Preface to Seventh Edition v
Preface to First Edition vi
1 Cells and Tissues 1
Systems of the Body 7
2 Skeletal System 9
3 Muscular System 20
4 Circulatory System 21
5 Lymphatic System 28
6 Respiratory System 39
7 Digestive System 45
8 Urogenital System 59
9 Nervous System 68
10 Endocrine System 72
Slaughter and Age/Sex Determination 77
11 The Slaughter of Animals 79
12 Sex Characteristics and Estimation of Age 87
Pathology and Judgement in Disease 95
13 Abnormal and General Pathological Conditions 97
14 Specific Diseases 112
15 Parasitic Diseases 137
16 Affections of Specific Parts and Tumours 163
17 Illegal Meat 191
Butchers' Joints and Meat Products 199
18 Butchers' Joints 201
19 Meat Preservation and Meat Products 206
20 Food Poisoning from Meat Products 228
Rabbits 233
21 Diseases of Rabbits 235
Deer and Venison 239
22 Deer and Venison 241
Poultry 245
23 Sex and Age Characteristics of Poultry 247
24 Anatomy of the Fowl 251
25 Slaughter and Dressing of Poultry 265
26 Diseases of Poultry 270
27 Affections of Specific Parts of Poultry 287
Appendix 1: Legislation 291
Appendix 2: Colloquial Terms 292
Bibliography 295
Index 297
Colour plate section follows page 122
