Safety of Meat and Processed Meat

  • Fidel Toldrá

Part of the Food Microbiology and Food Safety book series (FMFS)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Biological Hazards in Meat and Processed Meats

    1. Front Matter
      Pages 1-1
    2. Birgit Nørrung, Jens Kirk Andersen, Sava Buncic
      Pages 3-29
    3. Angela Laury, Alejandro Echeverry, Mindy Brashears
      Pages 31-53
    4. Spiros Paramithiotis, P.N. Skandamis, George-John E. Nychas
      Pages 55-82
    5. Jean-Denis Bailly, Philippe Guerre
      Pages 83-124
    6. Hester J.T. Ward, Richard S.G. Knight
      Pages 125-146
  3. Decontamination and/or Protection Technologies for Meat Processing

    1. Front Matter
      Pages 147-147
    2. Oleksandr A. Byelashov, John N. Sofos
      Pages 149-182
    3. Eun Joo Lee, Dong U. Ahn
      Pages 209-228
    4. Carl L. Griffis, Tareq M. Osaili
      Pages 229-253
    5. Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
      Pages 255-296
    6. Bruna C. Gomes, Lizziane K. Winkelströter, Fernanda B. dos Reis, Elaine C.P. De Martinis
      Pages 297-312
  4. Non-Biological Residues and Contaminants in Meat and Processed Meats

    1. Front Matter
      Pages 341-341
    2. Gianfranco Brambilla, Annalaura Iamiceli, Alessandro di Domenico
      Pages 391-424
  5. Current Methodologies for the Detection of Contaminants in Meat and Processed Meats

    1. Front Matter
      Pages 425-425

About this book

Introduction

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.

Keywords

Hygiene ISS Toxin food safety food science meat safety meat science microorganism processed meats

Editors and affiliations

  • Fidel Toldrá

There are no affiliations available

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-89026-5
  • Copyright Information Springer-Verlag New York 2009
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-89025-8
  • Online ISBN 978-0-387-89026-5
  • About this book