Advances in Meat Research: Meat and Poultry Microbiology

Introduction 1 General Background 2 Poultry 8 Hogs 17 Cattle and Sheep 24 References 36 Front Matter....Pages i-xii Microbial Ecology of Meat and Poultry....Pages 1-47 The Control of Microbial Spoilage in Fresh Meats....Pages 49-88 Microbiology of Ready-to-Eat Meat and Poultry Products....Pages 89-121 Fermented Meat and Poultry Products....Pages 123-164 Sporeforming Bacteria....Pages 165-189 Psychrotrophic Organisms....Pages 191-208 Salmonella....Pages 209-229 Staphylococci....Pages 231-239 Miscellaneous Pathogenic Bacteria in Meat and Poultry Products....Pages 241-275 Fungi and Mycotoxins in Meats....Pages 277-309 Parasitic Organisms....Pages 311-377 Viruses in Meat and Poultry Products....Pages 379-396 Perspective on Potentially Fruitful Research Areas....Pages 397-410 Back Matter....Pages 411-436