Safety of meat and processed meat
著者
書誌事項
Safety of meat and processed meat
(Food microbiology and food safety series)
Springer, c2009
- : hbk
大学図書館所蔵 全7件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes references and index
内容説明・目次
内容説明
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
目次
Part I.- Biological hazards in meat and processed meats 1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat 3.- Insights in fresh meat spoilage 4.- Mycotoxins and toxins 5.- Transmissible spongiform encephalopathy and meat safety Part II.- Decontamination and/or protection technologies for meat processing 6.- Strategies for on-line decontamination of carcasses 7.- Advanced decontamination technologies: High hydrostatic pressure on meat products 8.- Advanced decontamination technologies: Irradiation 9.- Control of thermal meat processing 10.- Antimicrobials treatment 11.- Biopreservation 12.- Oxidative changes and their control in meat and meat products Part III.- Non-biological residues and contaminants in meat and processed meats 13.- Polycyclic aromatic hydrocarbons in smoked meats 14.- Veterinary drugs and growth promoters residues in meat and processed meats 15.- Priority environmental chemical contaminants in meat Part IV.- Current methodologies for the detection of contaminants in meat and processed meats 16.- Real-time PCR methods for detection of foodborne bacterial pathogens in meat and meat products 17.- Detecting and tracking emerging pathogenic and spoilage bacteria from farm to fork 18.- Molecular analysis of pathogenic bacteria and their toxins 19.- Methodologies for the detection of BSE risk material in meat and meat products 20.- GMO detection Part V.- Risk assessment and regulations on meat safety 21.- Principles of predictive modelling 22.- Predictive modellingof pathogen growth in cooked meats 23.- Microbiological quantitative risk assessment 24.- Quantitative risk assessment of bovine spongiform encephalopathy 25.- Regulations on meat hygiene and safety in the European Union 26.- Regulations on meat hygiene in the USA Index
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