Safety of Meat and Processed Meat by Fidel ToldráSafety of Meat and Processed Meat by Fidel Toldrá

Safety of Meat and Processed Meat

EditorFidel Toldrá

Paperback | December 6, 2010

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Safety of Meat and Processed Meat 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. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Title:Safety of Meat and Processed MeatFormat:PaperbackDimensions:714 pages, 9.25 × 6.1 × 0.03 inPublished:December 6, 2010Publisher:Springer New YorkLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1441927883

ISBN - 13:9781441927880

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Table of Contents

Part I.- Biological hazards in meat and processed meats1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat3.- Insights in fresh meat spoilage4.- Mycotoxins and toxins5.- Transmissible spongiform encephalopathy and meat safetyPart II.- Decontamination and/or protection technologies for meat processing6.- Strategies for on-line decontamination of carcasses 7.- Advanced decontamination technologies: High hydrostatic pressure on meat products8.- Advanced decontamination technologies: Irradiation 9.- Control of thermal meat processing10.- Antimicrobials treatment11.- Biopreservation12.- Oxidative changes and their control in meat and meat productsPart III.- Non-biological residues and contaminants in meat and processed meats13.- Polycyclic aromatic hydrocarbons in smoked meats14.- Veterinary drugs and growth promoters residues in meat and processed meats15.- Priority environmental chemical contaminants in meatPart IV.- Current methodologies for the detection of contaminants in meat and processed meats16.- Real-time PCR methods for detection of foodborne bacterial pathogens in meat and meat products17.- Detecting and tracking emerging pathogenic and spoilage bacteria from farm to fork18.- Molecular analysis of pathogenic bacteria and their toxins19.- Methodologies for the detection of BSE risk material in meat and meat products20.- GMO detection Part V.- Risk assessment and regulations on meat safety21.- Principles of predictive modelling 22.- Predictive modelling of pathogen growth in cooked meats23.- Microbiological quantitative risk assessment24.- Quantitative risk assessment of bovine spongiform encephalopathy25.- Regulations on meat hygiene and safety in the European Union26.- Regulations on meat hygiene in the USAIndex