Improving the Safety of Fresh Meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage.With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry. Annotation It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. Contaminated raw materials from agricultural production increase the hazards that subsequent processing operations must deal with, together with the risk that such contamination may survive through to the point of consumption. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat. CONTENTS Part 1 Identifying and controlling hazards on the farm and feedlot: Biological pathogens in animals; Detecting pathogens in cattle and meat; Detecting animal tissues in feed and feed ingredients; Plant and fungal toxins as contaminants of feed and meat; Detecting veterinary drug residues in feed and cattle; Environmental contaminants and pesticides in animal feed and meat; Controlling microbial contamination of the farm: an overview; Use of diet to control pathogens in animals; Probiotics, vaccines and other interventions for pathogen control in animals; Managing pathogen contamination on the farm. Part 2 Identifying and controlling hazards during and after slaughter: Sources of microbial contamination at slaughtering plants; Animal welfare and food safety at the slaughter plant; Slaughter and fabrication/boning processes and procedures; Removal and handling of BSE specified risk material; Removal of spinal column from carcasses; Physical decontamination strategies for meat; Chemical decontamination strategies for meat; Carcass chilling; Emerging decontamination techniques for meat; Irradiation of fresh meat; Combining physical and chemical decontamination interventions for meat; Fresh meat spoilage and modified atmosphere packaging; Meat safety, refrigerated storage and transport: modeling and management; Meat decontamination and pathogen stress adaptation; Molecular typing methods for tracking pathogens; Role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens; HACCP in the processing of fresh meat; Microbiological performance objectives and criteria; HACCP in slaughter operations. Monitoring, validating and verifying effectiveness of HACCP systems Contents......Page 6 Biological pathogens in animals......Page 32 Detecting pathogens in cattle and meat......Page 53 Detecting animal tissues in feed and feed ingredients......Page 85 Plant and fungal toxins as contaminants of feed and meat......Page 106 Detecting veterinary drug residues in feed and cattle......Page 131 Environmental contaminants and pesticides in animal feed and meat......Page 161 Controlling microbial contamination on the farm: an overview......Page 185 The use of diet to control pathogens in animals......Page 204 Probiotics, vaccines and other interventions for pathogen control in animals......Page 221 Managing pathogen contamination on the farm......Page 243 Sources of microbial contamination at slaughtering plants......Page 260 Animal welfare and food safety at the slaughter plant......Page 273 Slaughter and fabrication/boning processes and procedures......Page 288 Removal and handling of BSE specified risk material......Page 302 Removal of the spinal cord from carcasses......Page 332 Physical decontamination strategies for meat......Page 347 Chemical decontamination strategies for meat......Page 379 Carcass chilling......Page 393 Emerging decontamination techniques for meat......Page 417 Irradiation of fresh meat......Page 447 Combining physical and chemical decontamination interventions for meat......Page 462 Fresh meat spoilage and modified atmosphere packaging (MAP)......Page 490 Meat safety, refrigerated storage and transport: modeling and management......Page 532 Meat decontamination and pathogen stress adaptation......Page 591 Molecular typing methods for tracking pathogens......Page 621 The role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens......Page 635 HACCP in the processing of fresh meat......Page 659 Microbiological performance objectives and criteria......Page 702 HACCP in slaughter operations......Page 725 Monitoring, validating and verifying the effectiveness of HACCP systems......Page 760 Index......Page 796 The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

• Learn how to identify and control hazards at all stages in the supply chain
• An authoritative reference on reducing microbial and other hazards in raw and fresh red meat
• Understand the necessity for effective intervention at each production process

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process