Meat Safety Handbook from C.H.I.P.S.

Safety of Meat and Processed Meat
edited by Fidel Toldrá

Safety of Meat and Processed Meat is a comprehensive, up-to-date volume providing the reader with the recent developments on safety, from the abattoir along the processing chain to the final product.

Part I deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and BSE material that can be present either in meat or its derived products.

Part II focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life.

Part III presents non-biological contaminants and residues in meat and meat products including PAH, veterinary drugs and environmental compounds.

Part IV discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs.

Part V deals with predictive models, risk assessment, regulations on meat safety and other recent trends in the field.

This book is written by distinguished international contributors from 18 countries with excellent experience and reputation. This international presentation brings together advances in different safety approaches.


Part I Biological Hazards in Meat and Processed Meats

  1. Main Concerns of Pathogenic Microorganisms in Meat
  2. Fate of Escherichia coli O157:H7 in Meat
  3. Insights into Fresh Meat Spoilage
  4. Mycotoxins in Meat and Processed Meat Products
  5. Transmissible Spongiform Encephalopathy and Meat Safety

Part II Decontamination and/or Protection Technologies for Meat Processing

  1. Strategies for On-Line Decontamination of Carcasses
  2. Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products
  3. Advanced Decontamination Technologies: Irradiation
  4. Control of Thermal Meat Processing
  5. Antimicrobials Treatment
  6. Biopreservation
  7. Oxidative Changes and Their Control in Meat and Meat Products

Part III Non-Biological Residues and Contaminants in Meat and Processed Meats

  1. Polycyclic Aromatic Hydrocarbons in Smoked Meats
  2. Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats
  3. Priority Environmental Chemical Contaminants in Meat

Part IV Current Methodologies for the Detection of Contaminants in Meat and Processed Meats

  1. Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products
  2. Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork
  3. Molecular Analysis of Pathogenic Bacteria and Their Toxins
  4. Methodologies for the Detection of BSE Risk Material in Meat and Meat Products
  5. GMO Detection

Part V Risk Assessment and Regulations on Meat Safety

  1. Principles of Predictive Modeling
  2. Predictive Modeling of Pathogen Growth in Cooked Meats
  3. Microbiological Quantitative Risk Assessment
  4. Quantitative Risk Assessment of Bovine Spongiform Encephalopathy
  5. Regulations on Meat Hygiene and Safety in the European Union
  6. Regulations on Meat Hygiene in the USA


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Safety of Meat and Processed Meat
edited by Fidel Toldrá
2009 • 699 pages • $148.00 + shipping
Texas residents please add 6.75 % sales tax

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