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To order this title, and for more information, click here
Tenth Edition
By
J. Gracey, PhD, BAgr, FRCVS, DVSM, FRSH, formerly City Veterinarian, Belfast
David Collins, MVB, DVPH(MH), CBiol, MIBiol, MRCVS, Consultant in Veterinary Public Health, Belfast, North Ireland
Robert Huey, MVB, DVPH(MH), MRCVS, Divisional Veterinary Officer, Veterinary Service, Department of Agriculture for Northern Ireland, Belfast
Description
Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals,
to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards. This edition has been fully updated and
revised to reflect a more integrated "farm to table" approach, and a more international perspective. Includes new material on BSE, a
new section on operational hygiene, and more complete treatment of husbandry and ante-mortem issues.
Audience
Meat Hygiene Inspectors, Veterinarians who supervise meat plants
Contents
Food Animals. Anatomy, Meat Composition and Quality. Meat Plant Construction, Equipment and Operations. Preservation of Meat. By-Products
Treatment. Plant Sanitation. From Farm to Slaughter. Humane Slaughter. Meat Hygiene Practice. Red Meat Inspection. Inspection of Poultry
. Inspection of Rabbits, Deer and Ostriches. Chemical Residues. Food Poisoning and Meat Microbiology . Occupational Injuries, Infections
and Zoonoses. Pathology. Infectious Diseases. Diseases Caused By Helminth and Arthropod Parasites. Metabolic Diseases and Nutritional
Deficiencies. Diseases Caused By Environmental Pollutants. Data Retrieval and Feedback. Appendix: By-Products of the Meat Industry.
| Bibliographic details |
Hardbound, 768 pages, publication date: OCT-1999
ISBN-13: 978-0-7020-2258-6
ISBN-10: 0-7020-2258-6
Imprint: SAUNDERS
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062/649
Last update: 10 Sep 2009
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