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Food of animal origin --- Food --- Health aspects. --- Safety measures. --- Food additives. --- Food contamination. --- Food handling. --- Public Health. --- Public Health --- Drug residues --- Food, genetically modified --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Animal products

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Game meat, previously often considered as an ‘exotic’ food, or being relevant only in remote regions, is becoming increasingly popular. In order to provide sufficient quantities of nutritious, wholesome and safe game meat, a number of measures have to be implemented along the food chain- from the forest/field or fenced area where the animals are harvested, to the point of consumption. These involve monitoring and control of diseases of game animals transmissible to man, technology and hygiene of game meat processing and specifics of products manufactured from game meat.This book combines 30 contributions of various experts in the field, addressing four main topics: i.e. ‘hygiene and management of microbial contamination in fresh meat from game’, ‘zoonoses and epidemiology’, ‘risk assessment and quality assurance along the game meat chain’ and ‘quality issues in game meat products’.The focus on Europe is expanded by presenting specifics of the game meat chain in African and Asian regions, with a view to provide information on ‘bushmeat’ consumed by the indigenous population.Similar to the first volume in this series, this volume follows a ‘from forest to fork’ approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.

Meat hygiene. --- Wildlife as food --- Health aspects. --- Bush meat --- Bushmeat --- Game meat --- Wild animals as food --- Wild meat --- Food animals --- Wild foods --- Wildlife utilization --- Food adulteration and inspection --- Veterinary hygiene --- Meat hygiene --- Health aspects

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Animal products --- Food of animal origin --- Animal industry --- Animal products industry --- Livestock industry --- Agricultural industries --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Food --- Products, Animal --- Commercial products

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Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental issues, and animal welfare. Although meat increasingly figures as a problem, most consumers' knowledge of animal husbandry and meat production is more absent than ever. Tracing a historical process of alienation along three distinct axes, the authors show how the animal origin of meat is covered up, rationalized, forgotten, excused, neglected, and denied. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? Using Norway as a case study, this book examines the dramatic changes in meat production and consumption over the last 150 years. With a wide range of historical sources, together with interviews and observation at farms, slaughterhouses, and production units, as well as analyses of contemporary texts and digital sources, Live, Die, Buy, Eat explores the transformation of animal husbandry, meat production and consumption, together with its cultural consequences. It will appeal to scholars of anthropology, sociology, cultural studies, geography, and history with an interest in food, agriculture, environment, and culture.

Meat. --- Food of animal origin. --- Meat industry and trade. --- Meat consumption --- Packing industry --- Food industry and trade --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Animal products --- Food --- Meats --- Food of animal origin

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26-1

Meat --- Food habits --- Hunting --- Viande --- Habitudes alimentaires --- Chasse --- History --- Histoire --- Voeding --- Geschiedenis --- Food of animal origin --- Hunting and gathering societies --- Nutritional anthropology --- Anthropology --- Nutrition --- Meats --- Food gathering societies --- Gathering and hunting societies --- Hunter-gatherers --- Hunting, Primitive --- Ethnology --- Subsistence hunting --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Animal products --- Food --- Geneeskunde --- Techniek (wetenschap) --- Atlas --- Museum --- Drank --- Gezondheid