Improving the safety of fresh meat

著者

• Sofos, John Nikolaos

書誌事項

Improving the safety of fresh meat

edited by John N. Sofos

（Woodhead Publishing series in food science and technology）

CRC Press , Woodhead Publishing, 2005

• : us
• : uk

注記

Includes bibliographical references and index

内容説明・目次

巻冊次

: us ISBN 9780849334276

内容説明

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.

目次

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

巻冊次

: uk ISBN 9781855739550

内容説明

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 one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

目次

• Part 1 Identifying and controlling hazards on the farm and feedlot: Biological pathogens in animals
• Detecting pathogens in cattle and meat
• Detecting animal tissues in feed and feed ingredients
• Plant and fungal toxins as contaminants of feed and meat
• Detecting veterinary drug residues in feed and cattle
• Environmental contaminants and pesticides in animal feed and meat
• Controlling microbial contamination on the farm: An overview
• The use of diet to control pathogens in animals
• Probiotics, vaccines and other interventions for pathogen control in animals
• Managing pathogen contamination on the farm. Part 2 Identifying and controlling hazards during and after slaughter: Sources of microbial contamination at slaughtering plants
• Animal welfare and food safety at the slaughter plant
• Slaughter and fabrication/boning processes and procedures
• Removal and handling of BSE specified risk material
• Removal of the spinal column from carcasses
• Physical decontamination strategies for meat
• Chemical decontamination strategies for meat
• Carcass chilling
• Emerging decontamination techniques for meat
• Irradiation of fresh meat
• Combining physical and chemical decontamination interventions for meat
• Fresh meat spoilage and modified atmosphere packaging
• Meat safety, refrigerated storage and transport: Modelling and management
• Meat decontamination and pathogen stress adaptation
• Molecular typing methods for tracking pathogens
• The role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens
• HACCP in the processing of fresh meat
• Microbiological performance objectives and criteria
• HACCP in slaughter operations. Monitoring, validating and verifying the effectiveness of HACCP systems.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA73130973
• ISBN:
  • 0849334276
  • 1855739550
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Boca Raton,Cambridge
• ページ数/冊数: xxvii, 780 p.
• 大きさ: 24 cm
• 親書誌ID:
  • BA39007409