Improving the Safety of Fresh MeatJohn N. Sofos CRC Press, 2005 M08 12 - 780 pages 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. |
Contents
Biological pathogens in animals | 3 |
Pathogens on animal hide skin and udder | 11 |
1 | 17 |
Detecting pathogens in cattle and meat | 24 |
1 | 29 |
4 | 72 |
4 | 95 |
Detecting veterinary drug residues in feed and cattle | 102 |
Removal and handling of BSE specified risk material | 273 |
Removal of the spinal cord from carcasses | 303 |
Physical decontamination strategies for meat | 318 |
Chemical decontamination strategies for meat | 350 |
Carcass chilling | 364 |
Emerging decontamination techniques for meat | 388 |
Irradiation of fresh meat | 418 |
Combining physical and chemical decontamination | 433 |
Environmental contaminants and pesticides in animal | 132 |
4 | 163 |
8 | 173 |
4 | 182 |
7 | 189 |
4 | 204 |
1 | 214 |
Sources of microbial contamination at slaughtering | 231 |
Animal welfare and food safety at the slaughter plant | 244 |
Slaughter and fabricationboning processes | 259 |
Fresh meat spoilage and modified atmosphere packaging | 461 |
Meat decontamination and pathogen stress adaptation | 562 |
Molecular typing methods for tracking pathogens | 592 |
The role of quantitative risk assessment in assessing | 606 |
HACCP in the processing of fresh meat | 630 |
Microbiological performance objectives and criteria | 673 |
HACCP in slaughter operations | 696 |
Monitoring validating and verifying the effectiveness | 731 |
| 767 | |
Other editions - View all
Common terms and phrases
Ac Re Ac acetic aerobic analysis animal antimicrobial Appl Environ Microbiol application assay assessment associated bacteria beef carcasses bovine Campylobacter Campylobacter jejuni carcass carcass surfaces cattle cells chemical chilling cm² concentration contamination decontamination decontamination treatments detection developed dioxins effect Enterobacteriaceae Escherichia coli O157:H7 evaluation exposure feed feedlot Food Microbiol Food Prot food safety food-borne Gill ground beef growth HACCP hazard hide hot water hygienic inactivation increased infected inoculated Int J Food intervention irradiation lactic acid levels Listeria monocytogenes log CFU/cm² meat products Meat Sci methods microbial microbiological microorganisms modified atmosphere monitoring muscle nisin numbers Nychas operations packaging pathogens pigs population pork potential poultry pressure prevalence proteins reduce removal reported risk Salmonella Typhimurium samples sheep slaughter Smith sodium chlorite Sofos specific spinal cord spoilage spray spray-washing storage temperature testing tissue USDA-FSIS VTEC Yersinia enterocolitica