Improving the safety of fresh meat:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ.
2005
Boca Raton [u.a.] CRC Pr. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXVII, 780 S. |
| ISBN: | 9781855739550 0849334276 1855739550 |
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| 245 | 1 | 0 | |a Improving the safety of fresh meat |c ed. by John N. Sofos |
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Datensatz im Suchindex
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| adam_text | IMAGE 1
CONTENTS
CONTRIBUTOR CONTACT DETAILS
IMAGE 2
VI
CONTENTS
3 DETECTING ANIMAL TISSUES IN FEED AND FEED INGREDIENTS ...........
M.J. MYERS. FOOD UND
DRUG ADMINISTRATION. USA
3.1 INTRODUCTION: RISKS FROM ANIRNAL TISSUE IN FEED .................
3.2 CURRENT DETECTION METHODS AND THEIR LIMITATIONS ..............
3.3 NEW METHODS AND APPROACHES FOR DETECTING ANIMAL
....................................................................
TISSUES IN FEED 3.4 REGULATOR - ISSUES: CONTROLLING ANIMAL TISSUES IN
FEED ..... 3.5 SOURCES OF FURTHER INFORMATION AND ADVICE
.......................
..........................................................................
3.6 REFERENCES 4 PLANT AND FUNGAL TOXINS AS CONTAMINANTS OF FEED AND
MEAT .. B.J.
BLANEY. DEPARTMENT OF PRIMARY INDUSTRIES &
FISHERIES.
QUEENSLAND. AUSTRALIA
........................................................................
4.1 INTRODUCTION 4.2 PHYTOTOXINS AND MYCOTOXINS CONSURNED BY RUMINANTS
.....
4.3 MINIMISING INTAKE OF PHYTOTOXINS AND MYCOTOXINS BY LIVESTOCK
.............................................................................
4.4 DETECTING PHYTOTOXINS AND MYCOTOXINS IN FEED AND MEAT 4.5 FUTURE
TRENDS
......................................................................
4.6 SOURCES OF FURTHER INFORMATION AND ADVICE .......................
..........................................................................
4.7 REFERENCES 5 DETECTING VETERINARY DRUG RESIDUES IN FEED AND CATTLE
...........
S.J. LEHOTAY UND
K . MASTOVSKD.
UNITED STATES DEPARTMENT OF
AGRICULTURE UND N
. THIEX. SOUTH DAKOTA STUTE
UNIVERSITY, USA
5.1 INTRODUCTION
........................................................................
5.2 REASONS FOR ANALYZING VETERINARY DRUGS IN FOOD AND FEED
............... 5.3 REGULATION OF VETERINARY DRUG RESIDUES IN FOOD
.................................................. 5.4 TYPES OF
VETERINARY DRUGS 5.5 CURRENT AND EMERGING DETECTION METHODS
.........................
5.6 FUTURE TRENDS
......................................................................
..........................................................................
5.7 REFERENCES 6 ENVIRONMENTAL CONTAMINANTS AND PESTICIDES IN ANIMAL
FEED AND MEAT
..............................................................................
J . GILBERT. CENTRAL SCIENCE LABORATORY. UK AND H . SENYUVA. TUBITA K.
TURKEY
6.1 INTRODUCTION
........................................................................
6.2 SOURCES OF DIFFERENT CONTAMINANTS
....................................
6.3 ROUTES OF CONTAMINATION
...................................................
6.4 ANALYTICAL METHODS
............................................................
..................................................... 6.5 INTERNATIONAL
REGULATION ........................ 6.6 TYPICAL LEVELS IN MEAT AND MEAT
PRODUCTS 6.7 FUTURE TRENDS
......................................................................
....................... 6.8 SOURCES OF FURTHER INFORMATION AND
ADVICE
6.9 REFERENCES
..........................................................................
IMAGE 3
CONTENTS
7 CONTROLLING MICROBIAL CONTAMINATION ON THE FARM:
..................................................................................
AN OVERVIEW M . BRASHEARS. TEXAS TECH UNIVERSI~:
USA. G . LONERAGAN.
WEST TEXAS A&M UNIVERSITY, USA UND S
. YOUNTS-DAH1.
TEXAS TECH UNIVERSITY, USA 7.1 INTRODUCTION: SOURCES AND PREVALENCE OF
FOOD - BORNE
...........................................................................
PATHOGENS ...... 7.2 ANIMAL MANAGEMENT PRACTICES AND PATHOGEN CONTROL
7.3 IMPACT OF TRANSPORTATION ON PATHOGEN CONTROL AND
...........................................................................
SHEDDING .................... 7.4 TREATING ANIMAL HIDES AND PATHOGEN
CONTROL ...... 7.5 EMERGING ON-FARM INTERVENTIONS IN PATHOGEN CONTROL
......................................................................
7.6 FUTURE TRENDS
..........................................................................
7.7 REFERENCES 8 THE USE OF DIET TO CONTROL PATHOGENS IN ANIMALS
.....................
E DIEZ-GONZALEZ. UNIVERSITY OF MINNESOTA. USA 8.1 INTRODUCTION
IMAGE 4
VIII
CONTENTS
10.3 USE OF INTERVENTION TECHNOLOGIES
......................................
10.4 VERIFICATION AND VALIDATION OF PRE - HARVEST FOOD SAFETY
...............................................................................
SYSTEMS
..........................................................................
10.5
REFERENCES
PART 11
IDENTIFYING AND CONTROLLING HAZARDS DURING AND AFTER
...............................................................................
SLAUGHTER 11 SOURCES OF MICROBIAL CONTAMINATION AT SLAUGHTERING
.............................................................................................
PLANTS
C.O. GILL. AGRICULTURE AND AGRI-FOOD CANADA 1 1.1 INTRODUCTION:
PRODUCTION PROCESSES AT SLAUGHTERING
..................................................................................
PLANTS ............................................ 11.2 CONTARNINATION
FROM THE HIDE
.......... 11.3 CONTAMINATION FROM VISCERAL ORGANS AND THE HEAD
..................... 1
1.4 CONTAMINATION FROM PROCESSING EQUIPMENT 11.5 CONTAMINATION FROM
PLANT PERSONNEL ................................
11.6 CONTAMINATION FROM WALLS, FLOORS. FIXTURES AND FITTINGS .. 11.7
FUTURE TRENDS
......................................................................
1 1.8 REFERENCES
..........................................................................
......... 12 ANIMAL WELFARE AND FOOD SAFETY AT THE SLAUGHTER PLANT I:
GRANDIN. COLORADO STATE UNIVERSITY. USA
........................................................................
12.1 INTRODUCTION ... 12.2 HANDLING ANIMALS BEFORE ARRIVAL AT THE
SLAUGHTER PLANT 12.3 STUNNING METHODS AND FOOD SAFETY
...................................
12.4 CONTAMINATION RISKS FROM CARCASS SPLITTING ......................
12.5 RELIGIOUS SLAUGHTER AND SLAUGHTER WITHOUT STUNNING ........
12.6 RESTING PIGS PRIOR TO SLAUGHTER
..........................................
12.7 CONTROLLING CATTLE CONTAMINATION PRIOR TO SLAUGHTER .........
12.8 CONCLUSION
.........................................................................
12.9 REFERENCES
..........................................................................
13 SLAUGHTER AND FABRICATION/BONING PROCESSES AND
....................................................................................
PROCEDURES J.A. SCANGA. COLORADO STATE UNIVERSITY. USA 13.1 INTRODUCTION
........................................................................
13.2 SLAUGHTER PROCESSES
...........................................................
13.3 FABNCATION OR BONING PROCESSES
.......................................
13.4 FUTURE TRENDS
......................................................................
13.5 SOURCES OF FURTHER INFORRNATION AND ADVICE .......................
..........................................................................
13.6
REFERENCES
14 REMOVAL AND HANDLING OF BSE SPECIFIED RISK MATERIAL ..........
G.C. SMITH, COLORADO STATE UNIVERSITY. USA 14.1 INTRODUCTION
........................................................................
14.2 SPECIFIED RISK MATERIAL
.......................................................
14.3 TECHNIQUES FOR REMOVING SPECIFIED RISK MATERIAL .............
IMAGE 5
CONTENTS IX
14.4 GOOD MANUFACTURING PRACTICES (GMPS) ............................
14.5 EXAMPLES OF GMP RELATING TO SRM .................................
14.6 SUMMARY AND CONCLUSIONS
................................................
..........................................................................
14.7 REFERENCES ............................. 15 REMOVAL OF THE SPINAL
CORD FROM CARCASSES A.I?
FISHER UND
C.R. HELPS, UNIVERSITY OF BRISTOL. UK
........................................................................
15.1
INTRODUCTION
...................................... 15.2 BSE AND SPECIFIED RISK
MATERIALS ....................................................... 15.3
FATE OF THE SPINAL CORD ......... 15.4 CROSS - CONTARNINATION OF
CARCASSES VIA THE
BANDSAW
................................................ 15.5 FATE OF DORSAL
ROOT GANGLIA ................................................... 15.6
NEW/ALTERNATIVE METHODS
......................................................................
15.7 FUTURE TRENDS ....................... 15.8 SOURCES OF FURTHER
INFORMATION AND ADVICE
............................................................ 15.9
ACKNOWLEDGEMENTS
..........................................................................
15.10 REFERENCES 16 PHYSICAL DECONTAMINATION STRATEGIES FOR MEAT
.........................
R.T. BACON. SWIFT & COMPANY, USA
........................................................................
16.1 INTRODUCTION
...........................................................................
16.2 TRIMMING .........................................................
16.3
WATER SPRAY-WASHING 16.4 STEAM
IMAGE 6
X
CONTENTS
............... 18.5 MICROBIAL ECOLOGY OF CARCASSES DURING CHILLING 377
............................. 18.6 CURRENT APPLICATIONS AND FUTURE
TRENDS 379
..........................................................................
18.7 REFERENCES 381
.................... 19 EMERGING DECONTAMINATION TECHNIQUES FOR MEAT D .
GUAN AND D . G . HOOVEL;
UNIVERSITY OF DELAWARE. USA
19.1 INTRODUCTION: NEW TECHNOLOGIES FOR INACTIVATION OF
............................................... PATHOGENIC
MICROORGANISMS ................... 19.2 HIGH HYDROSTATIC PRESSURE
PROCESSING (HPP) .......................................................
19.3 SHOCK WAVE TREATMENT
..................................................... 19.4 PULSED LIGHT
TECHNOLOGY ............................. 19.5 TREATMENTS EMPLOYING
CARBON DIOXIDE 19.6 ELECTROLYZED WATER
.............................................................
19.7 ULTRASONICS
.........................................................................
.........................................................................
19.8 GAS PLASMA ................................................... 19.9
MAGNETIC FIELD TREATMENT
......................................................................
19.10 FUTURE TRENDS 19.1 1 SOURCES OF FURTHER INFORMATION AND ADVICE
.......................
19.12 REFERENCES
..........................................................................
........................................................... 20
IRRADIATION OF FRESH MEAT J.S. DICKSON. IOWA STATE UNIVERSITY, USA
........................................................................
20.1 INTRODUCTION ...................................................
20.2 COMMERCIAL APPLICATIONS
.................................. 20.3 EFFECTS OF IRRADIATION ON
PATHOGENS 20.4 IRRADIATION. PRODUCT QUALITY AND CONSUMER PERCEPTIONS ...
20.5 FUTURE TRENDS
......................................................................
20.6 SOURCES OF FURTHER INFORMATION AND
ADVICE .......................
..........................................................................
20.7 REFERENCES COMBINING PHYSICAL AND CHEMICAL DECONTAMINATION
INTERVENTIONS FOR MEAT
................................................................
I
. GEORNARAS UND
J.N. SOFOS. COLORADO STATE UNIVERSITY. USA 2 1.1 INTRODUCTION
........................................................................
21.2 HURDLE TECHNOLOGY
.............................................................
21.3 DECONTARNINATION OF EXTERNAL SURFACES OF ANIMALS ............
21.4 CARCASS CLEANING AND DECONTAMINATION INTERVENTIONS ......
21.5 FACTORS AFFECTING THE
EFFICACY OF MULTIPLE
DECONTAMINATION TREATMENTS
..............................................
21.6 CONCLUSIONS AND
FUTURE TRENDS ..........................................
2 1.7 REFERENCES
..........................................................................
22 FRESH MEAT SPOILAGE AND MODIFIED ATMOSPHERE PACKAGING (MAP)
..........................................................................................
461
G-J.E. NYCHAS AND RN . SKANDAMIS. AGRICULTURAL UNIVERSITY OF ATHENS.
GREECE 22.1 INTRODUCTION
........................................................................
461
IMAGE 7
CONTENTS XI
...................................................... 22.2 SPOILAGE OF
FRESH MEAT 462
22.3 MODIFIED ATMOSPHERE PACKAGING: PRINCIPLES. BENEFITS AND
TECHNOLOGIES
...............................................................
475
22.4 STRENGTHS AND WEAKNESSES OF MAP IN CONTROLLING PATHOGENS
IMAGE 8
XII
CONTENTS
26 THE ROLE OF QUANTITATIVE RISK ASSESSMENT IN ASSESSING AND MANAGING
RISKS RELATED TO MICROBIAL FOOD PATHOGENS .............
G . DUFFY, THE NATIONAL FOOD CENTRE. TEAGASC. IRELAND 26.1 INTRODUCTION
........................................................................
26.2 QUANTITATIVE RISK ASSESSMENT
.............................................
26.3 PUBLISHED QUANTITATIVE RISK ASSESSRNENTS
...........................
26.4 RISK MANAGEMENT AND ECONOMIC COSTS .............................
26.5 FUTURE TRENDS
......................................................................
26.6 SOURCES OF FURTHER INFORMATION AND ADVICE .......................
26.7 REFERENCES
..........................................................................
27 HACCP IN THE PROCESSING OF FRESH MEAT
..................................
C . 0
. GILL, AGRICULTURE AND AGRI-FOOD CANADA 27.1 INTRODUCTION
........................................................................
27.2 MICROBIOLOGICAL DATA: COLLECTION AND ANALYSIS ..................
27.3 HACCP IMPLEMENTATION: GENERAL PRINCIPLES ....................
27.4 STOCK RECEPTION
..................................................................
27.5 SLAUGHTER AND PREDRESSING
.................................................
27.6 CARCASS DRESSING
................................................................
27.7 COLLECTION AND COOLING OF OFFALS
.......................................
27.8 CARCASS COOLING
..................................................................
27.9 CARCASS BREAKING AND EQUIPMENT CLEANING .......................
27.10 HACCP IMPLEMENTATION IN SMALLER PLANTS .......................
27.1 1 THE USE OF MICROBIOLOGICAL CRITERIA IN ASSESSING HACCP SYSTEMS
................................................................
27.12 REFERENCES
..........................................................................
28 MICROBIOLOGICAL PERFORMANCE OBJECTIVES AND CRITERIA ............
M.B. COLE,NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY. USA AND R.B.
TOMPKIN. FOOD SAFETY CONSULTANT. USA
........................................................................
28.1
INTRODUCTION
.............. 28.2 INTERNATIONAL DEVELOPMENTS IN RISK MANAGEMENT 28.3
APPLICATION OF RISK MANAGEMENT PRINCIPLES TO RED MEAT SAFETY
.........................................................................
28.4 REGULATORY APPLICATION OF PERFORMANCE CRITERIA TO RED MEAT
IMAGE 9
CONTENTS XIII
29.6 STRATEGIC DECISIONS IN THE APPLICATION OF HACCP ............
713
............................................................ 29.7
INTERNATIONAL ISSUES 717
.......................................... 29.8 CONCLUSIONS ARID
FUTURE TRENDS 723
29.9 SOURCES OF FURTHER INFORMATION AND ADVICE .......................
724
..........................................................................
29.10 REFERENCES 725
30 MONITORING. VALIDATING AND VERIFYING THE EFFECTIVENESS OF HACCP
SYSTEMS
|
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| spelling | Improving the safety of fresh meat ed. by John N. Sofos 1. publ. Cambridge [u.a.] Woodhead Publ. 2005 Boca Raton [u.a.] CRC Pr. XXVII, 780 S. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Viande - Industrie et commerce - Mesures de sécurité ram Viande - Microbiologie ram Sicherheit (DE-588)4054790-5 gnd rswk-swf Frischfleisch (DE-588)4436387-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Frischfleisch (DE-588)4436387-4 s Sicherheit (DE-588)4054790-5 s b DE-604 Sofos, John N. edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013315601&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Improving the safety of fresh meat Viande - Industrie et commerce - Mesures de sécurité ram Viande - Microbiologie ram Sicherheit (DE-588)4054790-5 gnd Frischfleisch (DE-588)4436387-4 gnd |
| subject_GND | (DE-588)4054790-5 (DE-588)4436387-4 (DE-588)4143413-4 |
| title | Improving the safety of fresh meat |
| title_auth | Improving the safety of fresh meat |
| title_exact_search | Improving the safety of fresh meat |
| title_full | Improving the safety of fresh meat ed. by John N. Sofos |
| title_fullStr | Improving the safety of fresh meat ed. by John N. Sofos |
| title_full_unstemmed | Improving the safety of fresh meat ed. by John N. Sofos |
| title_short | Improving the safety of fresh meat |
| title_sort | improving the safety of fresh meat |
| topic | Viande - Industrie et commerce - Mesures de sécurité ram Viande - Microbiologie ram Sicherheit (DE-588)4054790-5 gnd Frischfleisch (DE-588)4436387-4 gnd |
| topic_facet | Viande - Industrie et commerce - Mesures de sécurité Viande - Microbiologie Sicherheit Frischfleisch Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013315601&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT sofosjohnn improvingthesafetyoffreshmeat |