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Improving the safety of fresh meat

Author: John N Sofos
Publisher: Cambridge : Woodhead Publishing, 2005
Series: Woodhead Publishing in food science and technology
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference  Read more...

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Document Type: Book
All Authors / Contributors: John N Sofos
ISBN: 9781855739550 1855739550 0849334276 9780849334276
OCLC Number: 474923766
Description: xxvii, 780 s. : illustrations ; 24 cm
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.
Series Title: Woodhead Publishing in food science and technology
Responsibility: edited by John N. Sofos

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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 Read more...

 
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