Table of contents
Biological Hazards in Meat and Processed Meats
Decontamination and/or Protection Technologies for Meat Processing
Non-Biological Residues and Contaminants in Meat and Processed Meats
Current Methodologies for the Detection of Contaminants in Meat and Processed Meats
Risk Assessment and Regulations on Meat Safety
About this book
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.
Editors and affiliations
- DOI https://doi.org/10.1007/978-0-387-89026-5
- Copyright Information Springer-Verlag New York 2009
- Publisher Name Springer, New York, NY
- eBook Packages Chemistry and Materials Science
- Print ISBN 978-0-387-89025-8
- Online ISBN 978-0-387-89026-5
- Buy this book on publisher's site