Improving the Safety of Fresh Meat
Published on 12. August 2005
Book
Hardback
780 pages
978-0-8493-3427-6 (ISBN)
Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry.
Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage.
With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage.
With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
1338 gr
ISBN-13
978-0-8493-3427-6 (9780849334276)
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
Content
Part I - Identifying and Controlling Hazards on the Farm and Feedlot
Biological Pathogens in Animals, T. Nesbakken
Detecting Pathogens in Cattle and Meat, P.M. Fratamico, A. Gehring, J. Karns, and J. Van Kessel
Detecting Animal Tissues in Feed and Feed Ingredients, M.J. Meyers
Plant and Fungal Toxins as Contaminants of Feed and Meat, B.J. Blaney
Detecting Veterinary Drug Residues in Feed and Cattle, S.J. Lehotay, K. Mastovska, and N. Thiex
Environmental Contaminants and Pesticides in Animal Feed and Meat, J. Gilbert and H. Senyuva
Controlling Microbial Contamination on the Farm: An Overview, M. Brashears, G. Loneragan, and S. Younts-Dahl
The Use of Diet to Control Pathogens in Animals, F. Diez-Gonzalez
Probiotics, Vaccines, and Other Interventions for Pathogen Control in Animals, T.R. Calloway, R.C. Anderson, T.S. Edrington, K.J. Genovese, T.L. Poole, R.B. Harvey, and D.J. Nisbet
Managing Pathogen Contamination on the Farm, K.E. Belk
Part II - Identifying and Controlling Hazards During and After Slaughter
Sources of Microbial Contaminations fat Slaughtering Plants, C.O. Gill
Animal Welfare and Food Safety at the Slaughter Plant, T. Grandin
Slaughter and Fabrication/Boning Processes and Procedures, J.A. Scanga
Removal and Handling of BSE Specified Risk Material, G.C. Smith
Removal of the Spinal Cord from Carcasses, A.V. Fisher and C.R. Helps
Physical Decontamination Strategies for Meat, R.T. Bacon
Chemical Decontamination Strategies for Meat, G.R. Acuff
Carcass Chilling, J.D. Stopforth and J.N. Sofos
Emerging Decontamination Techniques for Meat, D. Guan and D.G. Hoover
Irradiation of Fresh Meat, J.S. Dickson
Combining Physical and Chemical Decontamination Interventions for Meat, I. Geornaras and J.N. Sofos
Fresh Meat Spoilage and Modified Atmosphere Packaging (MAP), G-J.E. Nychas and P.N. Skandamis
Meat Safety, Refrigerated Storage and Transport: Modeling and Management, K. Koutsoumanis and P.S. Taoukis
Meat Decontamination and Pathogen Stress Adaptation, J. Samelis
Molecular Typing Methods for Tracking Pathogens, K.L. Hiett
The Role of Quantitative Risk Assessment in Assessing and Managing Risks Related to Microbial Food Pathogens, G. Duffy
HAACP in the Processing of Fresh Meat, C.O. Gill
Microbiological Performance Objectives and Criteria, M.B. Cole and R.B. Tompkin
HACCP in Slaughter Operations, D.A. McDowell, J.J. Sheridan, and D.J. Bolton
Monitoring, Validating, and Verifying the Effectiveness of HACCP System, H. Thippareddi, E.A.E. Boyle, and D.E. Burson
Biological Pathogens in Animals, T. Nesbakken
Detecting Pathogens in Cattle and Meat, P.M. Fratamico, A. Gehring, J. Karns, and J. Van Kessel
Detecting Animal Tissues in Feed and Feed Ingredients, M.J. Meyers
Plant and Fungal Toxins as Contaminants of Feed and Meat, B.J. Blaney
Detecting Veterinary Drug Residues in Feed and Cattle, S.J. Lehotay, K. Mastovska, and N. Thiex
Environmental Contaminants and Pesticides in Animal Feed and Meat, J. Gilbert and H. Senyuva
Controlling Microbial Contamination on the Farm: An Overview, M. Brashears, G. Loneragan, and S. Younts-Dahl
The Use of Diet to Control Pathogens in Animals, F. Diez-Gonzalez
Probiotics, Vaccines, and Other Interventions for Pathogen Control in Animals, T.R. Calloway, R.C. Anderson, T.S. Edrington, K.J. Genovese, T.L. Poole, R.B. Harvey, and D.J. Nisbet
Managing Pathogen Contamination on the Farm, K.E. Belk
Part II - Identifying and Controlling Hazards During and After Slaughter
Sources of Microbial Contaminations fat Slaughtering Plants, C.O. Gill
Animal Welfare and Food Safety at the Slaughter Plant, T. Grandin
Slaughter and Fabrication/Boning Processes and Procedures, J.A. Scanga
Removal and Handling of BSE Specified Risk Material, G.C. Smith
Removal of the Spinal Cord from Carcasses, A.V. Fisher and C.R. Helps
Physical Decontamination Strategies for Meat, R.T. Bacon
Chemical Decontamination Strategies for Meat, G.R. Acuff
Carcass Chilling, J.D. Stopforth and J.N. Sofos
Emerging Decontamination Techniques for Meat, D. Guan and D.G. Hoover
Irradiation of Fresh Meat, J.S. Dickson
Combining Physical and Chemical Decontamination Interventions for Meat, I. Geornaras and J.N. Sofos
Fresh Meat Spoilage and Modified Atmosphere Packaging (MAP), G-J.E. Nychas and P.N. Skandamis
Meat Safety, Refrigerated Storage and Transport: Modeling and Management, K. Koutsoumanis and P.S. Taoukis
Meat Decontamination and Pathogen Stress Adaptation, J. Samelis
Molecular Typing Methods for Tracking Pathogens, K.L. Hiett
The Role of Quantitative Risk Assessment in Assessing and Managing Risks Related to Microbial Food Pathogens, G. Duffy
HAACP in the Processing of Fresh Meat, C.O. Gill
Microbiological Performance Objectives and Criteria, M.B. Cole and R.B. Tompkin
HACCP in Slaughter Operations, D.A. McDowell, J.J. Sheridan, and D.J. Bolton
Monitoring, Validating, and Verifying the Effectiveness of HACCP System, H. Thippareddi, E.A.E. Boyle, and D.E. Burson