Safety of Meat and Processed Meat

Front Cover
Fidel Toldrá
Springer Science & Business Media, Apr 21, 2009 - Medical - 699 pages

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.

 

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Contents

Main Concerns of Pathogenic Microorganisms in Meat
3
H7 in Meat
31
Insights into Fresh Meat Spoilage
54
Mycotoxins in Meat and Processed Meat Products
83
Transmissible Spongiform Encephalopathy and Meat Safety
125
Decontamination andor Protection Technologies for Meat Processing
147
Strategies for OnLine Decontamination of Carcasses
149
High Hydrostatic Pressure on Meat Products
183
Priority Environmental Chemical Contaminants in Meat
391
Current Methodologies for the Detection of Contaminants in Meat and Processed Meats
425
RealTime PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products
427
Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork
447
Molecular Analysis of Pathogenic Bacteria and Their Toxins
460
Methodologies for the Detection of BSE Risk Material in Meat and Meat Products
499
GMO Detection
515
Risk Assessment and Regulations on Meat Safety
533

Irradiation
209
Control of Thermal Meat Processing
229
Antimicrobials Treatment
254
Biopreservation
297
Oxidative Changes and Their Control in Meat and Meat Products
313
NonBiological Residues and Contaminants in Meat and Processed Meats
341
Polycyclic Aromatic Hydrocarbons in Smoked Meats
343
Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats
364
Principles of Predictive Modeling
535
Predictive Modeling of Pathogen Growth in Cooked Meats
559
Microbiological Quantitative Risk Assessment
591
Quantitative Risk Assessment of Bovine Spongiform Encephalopathy
615
Regulations on Meat Hygiene and Safety in the European Union
630
Regulations on Meat Hygiene in the USA
649
Index
685
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