Improving the Safety of Fresh Meat

1st Edition

Editors: J Sofos
Hardcover ISBN: 9781855739550
eBook ISBN: 9781845691028
Imprint: Woodhead Publishing
Published Date: 30th July 2005
Page Count: 808
265.00 + applicable tax
210.00 + applicable tax
340.00 + applicable tax
Unavailable
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


Table of Contents

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.

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 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.

Key Features

  • Learn how to identify and control hazards at all stages in the supply chain
  • An authoritative reference on reducing microbial and other hazards in raw and fresh red meat
  • Understand the necessity for effective intervention at each production process

Readership

A standard reference for the meat industry.


Details

No. of pages:
808
Language:
English
Copyright:
© Woodhead Publishing 2005
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845691028
Hardcover ISBN:
9781855739550

Reviews

A most impressive book for all in the meat business., Food and Beverage Reporter
…an impressively heavy-weight list of international contributors., Euro Food and Drink
…a standard reference for purchase both by those working in the meat production industry and by the appropriate regulatory authorities., British Poultry Science


About the Editors

J Sofos Editor

John N. Sofos is Professor of Meat Microbiology at Colorado State University and a well-known authority on meat safety.

Affiliations and Expertise

University Distinguished Professor, Center for Meat Safety and Quality, The College of Agricultural Sciences, Colorado State University, USA