ENGLISH

Improving the Safety of Fresh Meat

By John N. Sofos

Book information

Year
2005
ISBN
0849334276, 9780849334276, 1855739550, 9781855739550, 9781845691028
Open Library ID
OL8260090M
Language
english
Format
PDF
Filesize
7 MB (7843839 bytes)
Edition
1
Pages
780\809
Scanned
yes
Time added
2011-06-04 13:46:07

Description

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 I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage.With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.

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