Safety of Meat and Processed Meat - Food Microbiology and Food Safety 2009 edition

Marc Notes: Includes bibliographical references and index. Table of Contents: Part I. Biological Hazards in Meat and Processed Meats -- 1. Main Concerns of Pathogenic Microorganisms in Meat / Birgit N?rrung, Jens Kirk Andersen, Sava Buncic -- 2. Fate of Escherichia coli O157: H7 in Meat / Angela Laury, Alejandro Echeverry, Mindy Brashears -- 3. Insights into Fresh Meat Spoilage / Spiros Paramithiotis, P. N. Skandamis, George-John E. Nychas -- 4. Mycotoxins in Meat and Processed Meat Products / Jean-Denis Bailly, Philippe Guerre -- 5. Transmissible Spongiform Encephalopathy and Meat Safety / Hester J. T. Ward, Richard S. G. Knight -- Part II. Decontamination and/or Protection Technologies for Meat Processing -- 6. Strategies for On-Line Decontamination of Carcasses / Oleksandr A. Byelashov, John N. Sofos -- 7. Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products / Margarita Garriga, Teresa Aymerich -- 8. Advanced Decontamination Technologies: Irradiation / Eun Joo Lee, Dong U. Ahn -- 9. Control of Thermal Meat Processing / Carl L. Griffis, Tareq M. Osaili -- 10. Antimicrobials Treatment / Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas -- 11. Biopreservation / Bruna C. Gomes, Lizziane K. Winkelstroter, Fernanda B. dos Reis, Elaine C. P. De Martinis -- 12. Oxidative Changes and Their Control in Meat and Meat Products / Karl-Otto Honikel -- Part III. Non-Biological Residues and Contaminants in Meat and Processed Meats -- 13. Polycyclic Aromatic Hydrocarbons in Smoked Meats / Peter &Scheck;imko -- 14. Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats / Milagro Reig, Fidel Toldra -- 15. Priority Environmental Chemical Contaminants in Meat / Gianfranco Brambilla, Annalaura Iamiceli, Alessandro diDomenico -- Part IV. Current Methodologies for the Detection of Contaminants in Meat and Processed Meats -- 16. Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products / Marta Hernandez, Flemming Hansen, Nigel Cook, David Rodriguez-Lazaro -- 17. Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork / Geraldine Duffy -- 18. Molecular Analysis of Pathogenic Bacteria and Their Toxins / Catherine M. Logue, Lisa K. Nolan -- 19. Methodologies for the Detection of BSE Risk Material in Meat and Meat Products / Ernst L&umlet;cker -- 20. GMO Detection / Jaroslava Ovesna Kate✓ina Demnerova, Vladimira Pouchova -- Part V. Risk Assessment and Regulations on Meat Safety -- 21. Principles of Predictive Modeling / Marie Laura Delignette-Muller -- 22. Predictive Modeling of Pathogen Growth in Cooked Meats / Harshavardhan Thippareddi, Jeyamkondan Subbiah, Nageswara Rao Korasapati, Marcos X. Sanchez-Plata -- 23. Microbiological Quantitative Risk Assessment / Silvia Dominguez, Donald W. Schaffner -- 24. Quantitative Risk Assessment of Bovine Spongiform Encephalopathy / Toshiyuki Tsutsui, Fumiko Kasuga -- 25. Regulations on Meat Hygiene and Safety in the European Union / Ron H. Dwinger, Thomas E. Golden, Maija Hatakka, Thierry Chalus -- 26. Regulations on Meat Hygiene in the USA / Robert (Skip) A. Seward -- Index. Jacket Description/Back: 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 Toldra is a Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) in Valencia, Spain."Publisher Marketing: This volume provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product.

Contributor Bio:  Toldra, Fidel EditorFidel Toldra, Ph. D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldra has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing. Associate EditorsY. H. Hui, Ph. D., Science Technology System, West Sacramento, CAIciar Astiasaran, Ph. D., University of Navarra, Pamplona, SpainWai-Kit Nip, Ph. D., University of Hawaii at Manoa, Honolulu, HIJoseph G. Sebranek, Ph. D., Iowa State University, Ames, IAExpedito-Tadeu F. Silveira, Ph. D., Instituto de Tecnologia de Alimentos, Campinas - SP, BrazilLouise H. Stahnke, Ph. D., Chr. Hansen A/S, Horsholm, DenmarkRegine Talon, Ph. D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France.