Gracey's Meat Hygiene

Front Cover
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.

Key features include:

  • Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. 
  • Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system.
  • A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled.
  • With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
 

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Contents

The cleaning sequence 106 Monitoring of hygiene 108 Training 110 Safety 110 Effluent and external odour control 110 Conclusion 111 Note 111 ...
127
13
131
Humane slaughter
135
Slaughter without prestunning 153 Shechita Jewish religious slaughter 153 Muslim methods of slaughter 156 Slaughter of poultry without stunning ...
183
Hazard analysis and critical control points HACCP 219 Implementation of an HACCP system 219 Worldwide food safety standards 221 References 2...
237
Exotic meat production
249
Food poisoning and meat
259
Controls on veterinary drug residues
279
291
324
Contributors
330
The food animals
1
Anatomy
19
3
45
31
49
Further reading
65
34
75

Sampling of imported food
285
Health and safety in meat
291
Zoonoses
302
References
316
37
83
Plant sanitation
89
39
99
Copyright

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About the author (2015)

David S Collins, MVB, DVPH(MH), MRCVS

Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency.His work has involved forensic investigation for the Ministry of Defence and insurance companies, advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials, and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals.  He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, and was Consultant Editor for Northern Ireland Veterinary Today.

Robert J Huey, TD, MVB, DVPH(MH), MRCVS

Robert is Chief Veterinary Officer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service.  He is currently Vice-President of the Federation of Veterinarians of Europe, and a past President of the Union of European Veterinary Hygienists.  He is also a former President of the Veterinary Public Health Association, and was Senior Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998-2010.

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