Safety of Meat and Processed Meat

Description

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. Front Matter....Pages i-xv Front Matter....Pages 1-1 Main Concerns of Pathogenic Microorganisms in Meat....Pages 3-29 Fate of Escherichia coli O157:H7 in Meat....Pages 31-53 Insights into Fresh Meat Spoilage....Pages 55-82 Mycotoxins in Meat and Processed Meat Products....Pages 83-124 Transmissible Spongiform Encephalopathy and Meat Safety....Pages 125-146 Front Matter....Pages 147-147 Strategies for On-Line Decontamination of Carcasses....Pages 149-182 Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products....Pages 183-208 Advanced Decontamination Technologies: Irradiation....Pages 209-228 Control of Thermal Meat Processing....Pages 229-253 Antimicrobials Treatment....Pages 255-296 Biopreservation....Pages 297-312 Oxidative Changes and Their Control in Meat and Meat Products....Pages 313-340 Front Matter....Pages 341-341 Polycyclic Aromatic Hydrocarbons in Smoked Meats....Pages 343-363 Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats....Pages 365-390 Priority Environmental Chemical Contaminants in Meat....Pages 391-424 Front Matter....Pages 425-425 Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products....Pages 427-446 Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork....Pages 447-459 Molecular Analysis of Pathogenic Bacteria and Their Toxins....Pages 461-498 Methodologies for the Detection of BSE Risk Material in Meat and Meat Products....Pages 499-514 GMO Detection....Pages 515-532 Front Matter....Pages 533-533 Principles of Predictive Modeling....Pages 535-558 Predictive Modeling of Pathogen Growth in Cooked Meats....Pages 559-590 Microbiological Quantitative Risk Assessment....Pages 591-614 Quantitative Risk Assessment of Bovine Spongiform Encephalopathy....Pages 615-629 Regulations on Meat Hygiene and Safety in the European Union....Pages 631-647 Regulations on Meat Hygiene in the USA....Pages 649-684 Back Matter....Pages 685-699