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Food Microbiology and Food Safety Ser.: Safety of Meat and Processed Meat by Fidel Toldrá (2009, Hardcover)

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About this product

Product Identifiers

PublisherSpringer New York

ISBN-100387890254

ISBN-139780387890258

eBay Product ID (ePID)71666822

Product Key Features

Number of PagesXv, 699 Pages

LanguageEnglish

Publication NameSafety of Meat and Processed Meat

SubjectFood Science, Veterinary Medicine / General, Industrial Health & Safety, Industries / Agribusiness, Chemistry / General

Publication Year2009

TypeTextbook

Subject AreaTechnology & Engineering, Science, Business & Economics, Medical

AuthorFidel Toldrá

SeriesFood Microbiology and Food Safety Ser.

FormatHardcover

Dimensions

Item Weight91.4 Oz

Item Length9.3 in

Item Width6.1 in

Additional Product Features

Intended AudienceScholarly & Professional

Dewey Edition22

Number of Volumes1 vol.

IllustratedYes

Dewey Decimal664.9001579

Table Of ContentBiological Hazards in Meat and Processed Meats.- Main Concerns of Pathogenic Microorganisms in Meat.- Fate of Escherichia coli O157:H7 in Meat.- Insights into Fresh Meat Spoilage.- Mycotoxins in Meat and Processed Meat Products.- Transmissible Spongiform Encephalopathy and Meat Safety.- Decontamination and/or Protection Technologies for Meat Processing.- Strategies for On-Line Decontamination of Carcasses.- Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products.- Advanced Decontamination Technologies: Irradiation.- Control of Thermal Meat Processing.- Antimicrobials Treatment.- Biopreservation.- Oxidative Changes and Their Control in Meat and Meat Products.- Non-Biological Residues and Contaminants in Meat and Processed Meats.- Polycyclic Aromatic Hydrocarbons in Smoked Meats.- Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats.- Priority Environmental Chemical Contaminants in Meat.- Current Methodologies for the Detection of Contaminants in Meat and Processed Meats.- Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products.- Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork.- Molecular Analysis of Pathogenic Bacteria and Their Toxins.- Methodologies for the Detection of BSE Risk Material in Meat and Meat Products.- GMO Detection.- Risk Assessment and Regulations on Meat Safety.- Principles of Predictive Modeling.- Predictive Modeling of Pathogen Growth in Cooked Meats.- Microbiological Quantitative Risk Assessment.- Quantitative Risk Assessment of Bovine Spongiform Encephalopathy.- Regulations on Meat Hygiene and Safety in the European Union.- Regulations on Meat Hygiene in the USA.

SynopsisSafety 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., This is the first comprehensive book to cover all pertinent safety issues concerning meats and processed meats, from the abattoir to the final product. The book is written by distinguished international contributors with a wealth of experience.

LC Classification NumberSF600-1100