Food Microbiology and Food Safety

Safety of Meat and Processed Meat

Editors: Toldrá, Fidel (Ed.)

  • 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
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Buy this book

eBook $159.00
price for USA (gross)
  • ISBN 978-0-387-89026-5
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $209.00
price for USA
  • ISBN 978-0-387-89025-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $209.00
price for USA
  • ISBN 978-1-4419-2788-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Safety of Meat and Processed Meat provides the reader with the recent developments on safety, 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, toxins, meat spoilage and BSE material that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs, and the final part 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. In addition, brings together advances in different safety approaches.

Fidel Toldrá is a Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia, Spain.

Table of contents (26 chapters)

  • Main Concerns of Pathogenic Microorganisms in Meat

    Nørrung, Birgit (et al.)

    Pages 3-29

  • Fate of Escherichia coli O157:H7 in Meat

    Laury, Angela (et al.)

    Pages 31-53

  • Insights into Fresh Meat Spoilage

    Paramithiotis, Spiros (et al.)

    Pages 55-82

  • Mycotoxins in Meat and Processed Meat Products

    Bailly, Jean-Denis (et al.)

    Pages 83-124

  • Transmissible Spongiform Encephalopathy and Meat Safety

    Ward, Hester J.T. (et al.)

    Pages 125-146

Buy this book

eBook $159.00
price for USA (gross)
  • ISBN 978-0-387-89026-5
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $209.00
price for USA
  • ISBN 978-0-387-89025-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $209.00
price for USA
  • ISBN 978-1-4419-2788-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Safety of Meat and Processed Meat
Editors
  • Fidel Toldrá
Series Title
Food Microbiology and Food Safety
Copyright
2009
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-89026-5
DOI
10.1007/978-0-387-89026-5
Hardcover ISBN
978-0-387-89025-8
Softcover ISBN
978-1-4419-2788-0
Edition Number
1
Number of Pages
XV, 699
Number of Illustrations and Tables
52 b/w illustrations
Topics