Fermented Meat Products: Health Aspects (Food Biology Series)

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience. Content: Cover Half Title Title Page Copyright Page Table of Contents Preface to the Series Preface List of Contributors 1: Fermented Meat Products -- An Overview 2: Current Status of Fermented Meat Production 3: Technology of Fermented Meat Products 4: Traditional Production of Fermented Meats and Related Risk 5: Game Meat Fermented Products -- Food Safety Aspects 6: Sheep and Goat Fermented Meat Products-Health Aspects. 7: Hurdle Technologies in Fermented Meat Production8: Microbial Ecology of Fermented Sausages and Dry-cured Meats 9: Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits 10: Foodborne Pathogens of Fermented Meat Products 11: Protective Cultures and Bacteriocins in Fermented Meats 12: Autochthonous Starter Cultures 13: Probiotics in Fermented Meat Products 14: Antimicrobial Resistance of Lactic Acid Bacteria in Fermented Meat Products 15: Microbial Spoilage of Fermented Meat Products. 16: Chemical and Sensorial Properties of Fermented Meat Products17: Fermented Meats Composition-Health and Nutrition Aspects 18: Chemical Hazards in Fermented Meats 19: Biogenic Amines in Fermented Meat Products 20: Fat Content of Dry-cured Sausages and its Effect on Chemical, Physical, Textural and Sensory Properties 21: Lipid Oxidation of Fermented Meat Products 22: HACCP in Fermented Meat Production 23: Official Controls of Raw Meat Fermented Sausage Production Index. This Book Presents Recent Developments On The Health And Safety Of Fermented Meat Products. It Discusses Health Aspects Of Select Topics In Fermented Meat Microbiology, Veterinary Public Health, Chemistry, Technology, Biotechnology, Nutrition, Toxicology, And Quality Assurance, And Gives A Broad Insight Into The Product S Safety And Health Hazards. The Book Considers The Safety Of Fermented Meat Products Through A Whole Food Chain Approach. It Focuses On Requirements For Strict Hygienic And Technological Procedures To Prevent Potential Risk During The Production Of Ready-to-eat Products. The Book Does Not Aim To Serve As Negative Publicity For Meat Products. Just The Opposite It Points Out To The Complexity Of Prevention And Control Of Potential Hazards/risks In The Production Which Greatly Contributes To A Higher Total Value Of Fermented Meat Products. This Reference Book Is A Result Of Collaborative Efforts Of A Number Of Distinguished Authors With International Reputation From Renowned Institutions And It Is Intended To Both Academic And Professional Audience.