Food Safety Assurance Reference from C.H.I.P.S.

Food Safety Assurance and Veterinary Public Health
Volume 2

Safety Assurance During Food Processing
edited by F. J. M. Smulders

Food Safety Assurance in the Pre-Harvest Phase addresses the following:

  • microbial agents (particularly bacteria)
  • traditional end-product oriented food inspection systems
  • modern, risk-based, prevention approaches
  • microbial decontamination procedures
  • residues in foods of some non-microbial agents
  • non-conventional foods containing GMO's


  • Food Safety - a worldwide public health issue: Actions to reverse the upward curve of foodborne illness
  • Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk
  • Major pathogens associated with the processing of beef
  • Research update on major pathogens associated with the processing of poultry and poultry products
  • Research update on major pathogens associated with the processing of pork and pork products
  • Research update on major pathogens associated with fish products and processing of fish
  • Use of statistical methods to assess food safety
  • Predictive modelling to control microbial hazards in the food processing industry
  • Elimination of foodborne pathogens by ionising radiation
  • Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids
  • Testing foods of animal origin for residues of chemical contaminants
  • Hormones residue testing: An update in research and approaches
  • Veterinary use and antibiotic resistance
  • Food processing stresses in the spread of antibiotic resistance
  • Genetically modified food and feeds; definition and identification
  • Reducing the role of contact materials in the contamination of foods of animal origin
  • Food additives and public health
  • Evaluation of hygienic characteristics of Italian “Fossa” cheese
  • Application of monitoring score system to catering industry
  • Sensitive detection of Listeria monocytogenes in different food commodities by enrichment and real-time quantitative PCR
  • Shiga toxin-producing Escherichia coli O157 in sheep at slaughter and in sheep meat
  • Investigation using an integrated sample PCR-pretreatment/two-step multiplexnested PCR strategy for the simultaneous detection of L. monocytogenes and Salmonella spp. in food matrices of epidemiological concern
  • The effects of fasting on Escherichia coli and accompanying gastrointestinal microflora in cattle pre- and post-slaughter
  • Food testing by PCR: thermal processor reliability testing
  • Spread of foodborne pathogens along the unloading-to-slaughter areas at cattle and sheep abattoirs
  • Pulsed-field gel electrophoresis characterization of shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter
  • Impact of slaughtering, dissecting and processing on the microbial quality of turkey meat
  • Reduction of microbial carcase contamination with high voltage electrical stimulation
  • Toxigenesis of Clostridium botulinum type E in pasteurized rainbow trout roe during extended refrigeration
  • Effect of relative humidity on thermal destruction of Clostridium botulinum type E spores in vacuum-packed hot-smoked whitefish
  • Potential for spread of foodborne pathogens via abattoir wastes
  • Growth of Escherichia coli and Staphylococcus aureus in refrigerated poultry meat
  • A survey of the microbiological condition of sushi from Viennese retail operations
  • Prevalence and resistance of Campylobacter spp. in Styrian poultry meat
  • On the hygienic status of domestic fish and fish products
  • A semi-quantitative risk assessment model for contamination of beef carcasses with Escherichia coliO157
  • High pressure processing applied to foods of animal origin
  • Residues of ß-lactam antibiotics in bovine milk: HPLC-MS/MS confirmatory analysis after microbial assay screening
  • Epidemiological models for monitoring antimicrobial resistance in the food chain
  • Antibiotic residues in milk of dairy cows after mastitis treatment
  • Cpe- positive Clostridium perfringens - strains in spices
  • Effect of nitrite on growth of nonproteolytic Clostridium botulinum type b in Frankfurter-type sausage
  • Adherence of persistent Listeria monocytogenes strains
  • Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami


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Food Safety Assurance and Veterinary Public Health
Volume 1

Safety Assurance During Food Processing
edited by F. J. M. Smulders
442 pages • $117.00 + shipping
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