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Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

  • Editors
  • P. Paulsen
  • A. Bauer
  • M. Vodnansky
  • R. Winkelmayer
  • F. J. M. Smulders
Book

Table of contents

  1. Front Matter
    Pages 1-15
  2. Hygiene and microbiology

    1. Front Matter
      Pages 17-17
    2. Johan L. Bekker, Louw C. Hoffman, Piet J. Jooste
      Pages 39-65
    3. Diana L. van Schalkwyk, Louw C. Hoffman, Liesel A. Laubscher
      Pages 67-92
    4. João R. Alberto, João P. Serejo, Madalena Vieira-Pinto
      Pages 101-105
    5. Andrea C. Bartels, Michael Bülte
      Pages 107-111
    6. Philip J. Richards, Siyu Wu, David B. Tinker, Mary V. Howell, Christine E. R. Dodd
      Pages 113-117
    7. Katharina Riehn (neé Möhl), Knut Große, Ahmad Hamedy, Ernst Lücker
      Pages 119-125
    8. Diana L. van Schalkwyk, Louw C. Hoffman
      Pages 127-130
    9. Madalena Vieira-Pinto, Luísa Morais, Cristina Caleja, Patrícia Themudo, José Aranha, Carmen Torres et al.
      Pages 131-136
  3. Epidemiology

    1. Front Matter
      Pages 141-141
    2. Armin Deutz, Thomas Guggenberger, Johann Gasteiner
      Pages 157-172
    3. João R. Alberto, José M. Aranha, João P. Serejo, Alice Amado, Madalena Vieira-Pinto
      Pages 199-205
  4. Risk assessment and management

    1. Front Matter
      Pages 207-207
    2. Milorad Radakovic, John Fletcher
      Pages 209-221
    3. Simone Magnino, Matteo Frasnelli, Massimo Fabbi, Alessandro Bianchi, Maria Grazia Zanoni, Giuseppe Merialdi et al.
      Pages 223-244
    4. Carlo V. Citterio, Patrizia Bragagna, Enrico Novelli, Valerio Giaccone
      Pages 267-270
  5. Muscle biology and meat quality

    1. Front Matter
      Pages 271-271
    2. Peter Hofbauer, Frans J. M. Smulders
      Pages 273-295
    3. Jozef Nagy, Peter Paulsen, Peter Popelka, Peter Lazar, Jaroslav Soroka, Valent Ledecký et al.
      Pages 325-331
  6. Back Matter
    Pages 333-351

About this book

Introduction

Game meat is consumed world-wide. In most regions, it contributes only a small part to the overall meat and food supply, but for reasons of animal welfare and sustainability it is sometimes considered an alternative to meat from farmed animals. Despite differences in game species, ante mortem conditions (free-range or fenced; wild or semi-domesticated), hunting or harvesting procedures and further handling of the carcass, there are common requirements as regards meat safety and quality. Whereas meat hygiene and safety have been an issue in game meat for export/import for a long time, primary production, domestic supply and direct supply to the consumer have recently been addressed by legislation and these sectors still present unresolved questions and challenges.
This book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. 'hygiene and microbiology', 'epidemiology', 'risk assessment and management' and 'muscle biology and meat quality'. In addition to contributions on this topic by authors from eight European countries, a South African perspective is provided, thus representing the standpoint of a major game meat exporter.
This volume is the first in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.

Keywords

Epidemiology Game meat hygiene Microbiology Quality assurance Risk analysis

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