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Meat --- Microbiology --- Congresses --- Contamination --- Congresses. --- Meat - Microbiology - Congresses --- Meat - Contamination - Congresses

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Meat --- Meat industry and trade --- Microbiology --- Meat industry and trade. --- Meat. --- Agrotechnology and Food Sciences. Food Products --- Processing --- Microbiology. --- Animal Products --- Meat and Meat Products --- Vleesproducten --- 664.6 --- Processing. --- Meat and Meat Products. --- Meat consumption --- Packing industry --- Meats --- Bacteriology --- Food industry and trade --- Food of animal origin --- Meat - Microbiology

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It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat.

Hazard Analysis and Critical Control Point (Food safety system). --- Meat. --- Meat industry and trade. --- Meat-- Microbiology. --- Industries --- Business & Economics --- Food contamination --- Meat --- Food handling --- Abattoir --- Environmental monitoring --- analysis --- prevention and control --- microbiology --- methods --- Meat industry and trade --- Meat inspection. --- Safety measures.

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Safety of Meat and Processed Meat provides the reader with the recent developments on safety, 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, toxins, meat spoilage and BSE material that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety and other recent trends in the field. This book is written by distinguished international contributors from 18 countries with excellent experience and reputation. In addition, brings together advances in different safety approaches. Fidel Toldrá is a Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia, Spain.

Meat --Contamination. --- Meat hygiene. --- Meat industry and trade --Sanitation. --- Meat --Microbiology. --- Processed foods. --- Meat --- Meat hygiene --- Processed foods --- Meat industry and trade --- Safety --- Food Contamination --- Meat-Packing Industry --- Accident Prevention --- Food Safety --- Food --- Environmental Pollution --- Food Handling --- Food and Beverages --- Public Health --- Food Industry --- Accidents --- Technology, Industry, Agriculture --- Environment and Public Health --- Industry --- Technology, Industry, and Agriculture --- Health Care --- Microbiology & Immunology --- Biomedical Engineering --- Industrial & Management Engineering --- Health & Biological Sciences --- Biology --- Mechanical Engineering --- Engineering & Applied Sciences --- Microbiology --- Contamination --- Sanitation --- Microbiology. --- Contamination. --- Bacteriology --- Medicine. --- Chemistry. --- Veterinary medicine. --- Medicine & Public Health. --- Veterinary Medicine. --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Food industry and trade --- Food adulteration and inspection --- Veterinary hygiene --- Food contamination --- Food science. --- Veterinary Medicine/Veterinary Science. --- Physical sciences --- Science --- Farriery --- Large animal medicine --- Large animal veterinary medicine --- Livestock medicine --- Veterinary science --- Medicine --- Animal health --- Animals --- Domestic animals --- Livestock --- Diseases --- Losses --- Food—Biotechnology.