Improving the Safety of Fresh Meat

Improving the Safety of Fresh Meat

Author: J Sofos

Publisher: Elsevier

Published: 2005-07-30

Total Pages: 809

ISBN-13: 1845691024

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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


Haccp in the Meat Industry

Haccp in the Meat Industry

Author: M. Brown

Publisher: Elsevier

Published: 2000-09-22

Total Pages: 344

ISBN-13: 1855736446

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The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.


Food Safety Handbook

Food Safety Handbook

Author: Ronald H. Schmidt

Publisher: John Wiley & Sons

Published: 2005-03-11

Total Pages: 866

ISBN-13: 047143227X

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As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.


Microbiology of Meat and Poultry

Microbiology of Meat and Poultry

Author: A.R. Davies

Publisher: Springer Science & Business Media

Published: 1998-08-31

Total Pages: 364

ISBN-13: 9780751403985

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This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.


Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition

Author: Ralston Andrew Lawrie

Publisher: Woodhead Publishing

Published: 1998-07

Total Pages: 356

ISBN-13: 9781855733954

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Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.


Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Author: Lothar Leistner

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 202

ISBN-13: 146150743X

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Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.


Microbiological Testing in Food Safety Management

Microbiological Testing in Food Safety Management

Author: International Commission on Microbiological Specifications for Foods

Publisher: Springer Science & Business Media

Published: 2002

Total Pages: 382

ISBN-13: 0306472627

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The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.


Sensor Technology for Water Quality Monitoring

Sensor Technology for Water Quality Monitoring

Author: P. D. Frymier

Publisher: IWA Publishing

Published: 2004-01-01

Total Pages: 80

ISBN-13: 1843397145

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Biological wastewater treatment plants can be adversely affected by influent toxicity. The effects can range from poor clarifier biomass settling and elevated effluent BOD and ammonia levels to total plant kills. These problems could be minimized or eliminated if an effective method existed for continuously monitoring biological wastewater treatment plant influent for toxicity to the treatment plant microorganisms. Current influent screening methods have not been proven to be adequate for adaptation to continuous screening in the field. The primary reasons include the batch-wise nature of the assays and an inadequate correlation between the assays and plant performance. The goal of the research team was to create new bioluminescent biosensors from different types of bacteria found in biological wastewater treatment plants for the development of a multi-channel continuous monitoring system. A system built from multiple biosensors would make it possible to differentiate between potential influent toxicity effects to different classes of bacteria (such as nitrifying and heterotrophic bacteria). The research team found it unexpectedly challenging to apply common microbiological transformation methods for laboratory strains to the wastewater treatment plant strains. The research team generated six new bioluminescent bioreporters from bacteria that are typical constituents of activated sludge. Of particular significance is a bioreporter developed using a Hyphomicrobium sp., which is a slow growing bacterium known to be present in significant numbers in some activated sludge plants. Of the six generated, initial bioluminescence and toxicity screening indicated that one strain (a Pseudomonad) was a particularly promising candidate due to its ease of cultivation and high light production. Further toxicity testing, however, determined that the response of the strain to 48 organic compounds and 8 metals commonly found in wastewater was similar to that of a previously created strain, Shk1 (also a Pseudomonad). Further work is therefore needed in the generation of appropriate biosensors and test conditions for populations not represented by the new heterotrophic biosensor.


Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems

Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems

Author: Mohammed Zourob

Publisher: Springer Science & Business Media

Published: 2008-09-03

Total Pages: 980

ISBN-13: 0387751130

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Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems will cover the up-to-date biosensor technologies used for the detection of bacteria. Written by the world's most renowned and learned scientists each in their own area of expertise, Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems is the first title to cover this expanding research field.


Chemical Sensors and Biosensors

Chemical Sensors and Biosensors

Author: Rene Lalauze

Publisher: John Wiley & Sons

Published: 2012-12-17

Total Pages: 287

ISBN-13: 1118587960

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Technological needs for chemical, ionic and biological species detection are giving rise to continuous research and development in physico-chemistry and biology. The constant progress being made in the theoretical and technological aspects concerning studies and developments of chemical sensors, biosensors and biochips is presented in this book by different scientists and professors from different universities and constitutes an updating of the state of the art for chemical sensors, biosensors and biochips. This book places a large emphasis on interaction between chemical and biological species, in a gaseous or liquid state, and details mineral and biological materials acting as sensitive elements. The role of electrical, electrochemical, piezoelectric and optical transducers in detection mechanisms are presented through their developments and from a performance point-of-view. Micro-reactors, nanotechnologies and flexible substrates, are considered in relation to their role in neural networks. Contents 1. Chemical and Biological Recognition, Nicole Jaffrezic-Renault. 2. Adsorption Phenomena, René Lalauze. 3. Microcantilever Transduction, Isabelle Dufour. 4. Piezoelectric Transduction (QCM), Hubert Perrot. 5. Metal Oxide Gas Sensors, Christophe Pijolat. 6. Molecular Material-based Conductimetric Gas Sensors, Marcel Bouvet. 7. Responses and Electrical Properties of Gas Microsensors, Khalifa Aguir. 8. Gas Microsensor Technology, Philippe Menini. 9. Multisensors: Measurements and Behavior Models, Philippe Breuil. 10. Development of Microtechnologies for the Realization of Chemical, Biochemical and/or Biological Microsensors, Pierre Temple-Boyer. 11. Development of Micro-preconcentrators for the Detection of Gaseous Species at Trace Level, Jean-Paul Viricelle. 12. Microfluidics: Manipulation of Nanovolume Samples, Louis Renaud. 13. Electrochemical Biosensors, Chantal Gondran. 14. Fiber-optic Biosensors, Neso Sojic. 15. In Vivo Analyses with Electrochemical Microsensors, Stéphane Arbault. 16. Microbial Biosensors for Environmental Applications, Gérald Thouand and Marie José Durand. 17. Biofuel Cells, Serge Cosnier.