Gracey's Meat Hygiene
David S. Collins, Robert J. Huey
John Wiley & Sons, Jan 20, 2015 - Medical - 352 pages
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.
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The cleaning sequence 106 Monitoring of hygiene 108 Training 110 Safety 110 Effluent and external odour control 110 Conclusion 111 Note 111 ...
Slaughter without prestunning 153 Shechita Jewish religious slaughter 153 Muslim methods of slaughter 156 Slaughter of poultry without stunning ...
Hazard analysis and critical control points HACCP 219 Implementation of an HACCP system 219 Worldwide food safety standards 221 References 2...
Exotic meat production
Food poisoning and meat
Controls on veterinary drug residues
The food animals
Sampling of imported food
Health and safety in meat