Safety of Meat and Processed Meat
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 microorgani...
Enregistré dans:
| Hovedforfatter: | |
|---|---|
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Udgivelse: | 1st ed. 2009. |
| Serier: | Food Microbiology and Food Safety
|
| Online adgang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Kommentar: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Safety of Meat and Processed Meat, Texte imprimé, 9780387890258 • Safety of Meat and Processed Meat, Texte imprimé, 9780387891675 • Safety of Meat and Processed Meat, Texte imprimé, 9781441927880 |
Indholdsfortegnelse:
- Biological Hazards in Meat and Processed Meats Main Concerns of Pathogenic Microorganisms in Meat Fate of Escherichia coli O157:H7 in Meat Insights into Fresh Meat Spoilage Mycotoxins in Meat and Processed Meat Products Transmissible Spongiform Encephalopathy and Meat Safety Decontamination and/or Protection Technologies for Meat Processing Strategies for On-Line Decontamination of Carcasses Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products Advanced Decontamination Technologies: Irradiation Control of Thermal Meat Processing Antimicrobials Treatment Biopreservation Oxidative Changes and Their Control in Meat and Meat Products Non-Biological Residues and Contaminants in Meat and Processed Meats Polycyclic Aromatic Hydrocarbons in Smoked Meats Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats Priority Environmental Chemical Contaminants in Meat Current Methodologies for the Detection of Contaminants in Meat and Processed Meats Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork Molecular Analysis of Pathogenic Bacteria and Their Toxins Methodologies for the Detection of BSE Risk Material in Meat and Meat Products GMO Detection Risk Assessment and Regulations on Meat Safety Principles of Predictive Modeling Predictive Modeling of Pathogen Growth in Cooked Meats Microbiological Quantitative Risk Assessment Quantitative Risk Assessment of Bovine Spongiform Encephalopathy Regulations on Meat Hygiene and Safety in the European Union Regulations on Meat Hygiene in the USA