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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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Food of animal origin --- Indians of South America --- Plants, Edible --- Ethnobotany --- Food --- Edible plants --- Food plants --- Plants, Useful --- Edible landscaping --- American aborigines --- American Indians --- Indigenous peoples --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Animal products --- Ethnology

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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

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For the veterinarian, monitoring and surveillance represent the best means of ensuring sustainable animal production at a time when consumer demands reflect awareness that many of the hazards associated with food animal production can be minimised or avoided through proper management at the primary production level. Preventive medicine and quality and safety assurance programmes are primarily based on knowledge of the existing strengths and weaknesses of the clients' enterprise and their ability to enact effective intervention measures. Accordingly, the food animal veterinarian relies upon effective monitoring of current performance and herd health status both for the purpose of maximising efficiency of production and providing an assurance that the primary food product meets required health standards in terms of freedom from those agents of concern that have their origin on the farm. These agents include foodborne parasites, pathogenic bacteria, some of which display a resistance to antimicrobial agents, contaminants of environmental origin, as well as chemical and pharmaceutical residues. The more successful these hazards are addressed at the farm, the better the quality and safety of the final product and their marketing possibilities will be. Communication between the primary producer and the food processing industry that facilitates real-time exchange of information on these issues is essential for the practice of preventive medicine at the herd and flock level. Integrated food chain quality and safety control programmes, when linked to such monitoring and surveillance principles in regard to both human and animal health, represent the means of achieving sustainable food animal production on a global scale, in line with the conclusions of WTO and EU. Volume 3 of the "Food Safety Assurance and Veterinary Public Health" series addresses this collaborative approach. Leading international experts from academia, industry and governmental institutions have been identified to deal with the various aspects of this collaborative approach in monitoring and surveillance.

#SBIB:35H436 --- #SBIB:316.334.3M50 --- Beleidssectoren: welzijn, volksgezondheid en cultuur --- Organisatie van de gezondheidszorg: algemeen, beleid --- Food of animal origin --- Food --- Health aspects. --- Safety measures. --- Agrotechnology and Food Sciences. Food Sciences --- Food Quality and Safety. --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Animal products --- Longitudinal method.  --- Food science.  --- Food Contamination --- Safety Management --- Health aspects.  --- Safety measures.  --- prevention & control.  --- organization & administration.