Ensuring Safety and Quality in the Production of Beef Volume 1
Safety
Published on 9. June 2017
Book
Hardback
252 pages
978-1-78676-056-2 (ISBN)
Description
"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef's role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business... all-in-all, a great read!"
Meat Science
Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.
Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.
Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Meat Science
Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.
Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.
Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Reviews / Votes
"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef's role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business... all-in-all, a great read!"Meat Science
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Target group
Professional and scholarly
Academic researchers in meat, dairy and animal science; Government agencies responsible for food safety/quality and livestock farming; Meat and dairy processors
Product notice
Paper over boards
Illustrations
Colour tables, photos and figures
Dimensions
Height: 235 mm
Width: 157 mm
Thickness: 18 mm
Weight
524 gr
ISBN-13
978-1-78676-056-2 (9781786760562)
DOI
10.19103/AS.2016.0008
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 Classification
Other editions
Additional editions
Gary R. Acuff | James S. Dickson
Ensuring safety and quality in the production of beef Volume 1
Safety
E-Book
06/2017
Burleigh Dodds Science Publishing
€167.99
Available for download
Persons
Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.
Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology. Dr. William James served as the Chief Veterinarian and a Senior Executive upon retirement from the United States Department of Agriculture - Food Safety and Inspection Service. During his 28 year career he worked in the offices of Field Operations, Policy, Science, and International Affairs. Dr. James is now the Chief Consultant at William James & Associates, LLC. Drawing from his extensive experience, he provides assistance on international and domestic issues of regulatory compliance, foreign equivalence requirements, humane handling, supply chain security, and other areas of food safety and international trade. Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.
Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.
Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology. Dr. William James served as the Chief Veterinarian and a Senior Executive upon retirement from the United States Department of Agriculture - Food Safety and Inspection Service. During his 28 year career he worked in the offices of Field Operations, Policy, Science, and International Affairs. Dr. James is now the Chief Consultant at William James & Associates, LLC. Drawing from his extensive experience, he provides assistance on international and domestic issues of regulatory compliance, foreign equivalence requirements, humane handling, supply chain security, and other areas of food safety and international trade. Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.
Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.
Content
Part 1 Ensuring safety on the farm
1.Pathogens affecting beef: James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA;
2.Methods for detecting pathogens in the beef food chain: an overview: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
3.Methods for detecting pathogens in the beef food chain: detecting particular pathogens: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
4.Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria;
5.Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA;
6.Detecting antibiotic residues in animal feed: the case of distiller's grains: Lynn Post, Food and Drug Administration, USA;
Part 2 Ensuring safety at slaughter
7.Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA;
8.Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA;
9.Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland;
10.Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA;
11.Traceability in the beef supply chain Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA;
1.Pathogens affecting beef: James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA;
2.Methods for detecting pathogens in the beef food chain: an overview: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
3.Methods for detecting pathogens in the beef food chain: detecting particular pathogens: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
4.Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria;
5.Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA;
6.Detecting antibiotic residues in animal feed: the case of distiller's grains: Lynn Post, Food and Drug Administration, USA;
Part 2 Ensuring safety at slaughter
7.Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA;
8.Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA;
9.Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland;
10.Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA;
11.Traceability in the beef supply chain Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA;