Overview
- First comprehensive book to cover all pertinent safety issues concerning meats and processed meats
- Presents an overview and summary of the current thinking in meat safety
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Microbiology and Food Safety (FMFS)
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Table of contents (26 chapters)
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Front Matter
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Biological Hazards in Meat and Processed Meats
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Front Matter
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Decontamination and/or Protection Technologies for Meat Processing
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Front Matter
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Non-Biological Residues and Contaminants in Meat and Processed Meats
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Front Matter
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Current Methodologies for the Detection of Contaminants in Meat and Processed Meats
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Front Matter
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Keywords
About this book
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Bibliographic Information
Book Title: Safety of Meat and Processed Meat
Editors: Fidel Toldrá
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-0-387-89026-5
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2009
Hardcover ISBN: 978-0-387-89025-8Published: 14 April 2009
Softcover ISBN: 978-1-4419-2788-0Published: 06 December 2010
eBook ISBN: 978-0-387-89026-5Published: 21 April 2009
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: XV, 699
Number of Illustrations: 52 b/w illustrations
Topics: Veterinary Medicine/Veterinary Science, Food Science, Chemistry/Food Science, general