Integrated food safety and veterinary public health / Sava Buncic.

Format:

Book

Author/Creator:

Buncic, Sava.

Language:

English

Subjects (All):

Food of animal origin--Quality control.

Food of animal origin.

Food industry and trade--Quality control.

Food industry and trade.

Veterinary public health.

Quality control.

Physical Description:

xii, 386 pages : illustrations ; 25 cm

Place of Publication:

Wallingford, UK ; Cambridge, MA : CABI Pub., [2006]

Summary:

The importance of food safety within human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases derive from poultry, eggs, meat, dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety, and shows how it results in concurrent benefits to animal well being, human health, protection of the environment, and socioeconomics.

Topics covered include ways of optimizing farming practices, controlling notifiable and zoonotic diseases, hygienic animal slaughter, food preservation and processing, food retailing and food handling in catering and domestic environments. This book will be of significant interest to students of veterinary medicine, animal science, environmental health and food science and technology. It will also be of interest to professionals working in the meat hygiene service.

Contents:

Part I On-Farm Phase in the Context of the Food Chain

1 Food Chain and Health Hazards 3

1.1 Characteristics of the Food Chain and Associated Hazards 3

1.2 Microbial Food-borne Pathogens / Sheryl Avery 5

1.3 Chemical Hazards in Foods 26

1.4 Genetically Modified Foods 38

1.5 Risk Assessment - Introduction / Phil Voysey 45

2 On-farm Factors and Health Hazards 52

2.1 Principles of Epidemiology as Applied to VPH / Ivar Vagsholm 52

2.2 Zoonotic Diseases in Farm Animals 57

2.3 On-farm Factors Affecting Food-borne Pathogens 77

2.4 Animal By-products, Wastes and the Environment 82

2.5 Risk Profiling of Farms - the Example of Cysticercus in Calves 88

Part II Hygiene of Meat Production - Processing and Meat Inspection

3 Meat Industry 97

3.1 Trends in the Organization of the Meat Industry / Jeffrey Wood 97

3.2 Construction of Abattoirs 105

3.3 Water Quality and Sanitation in the Food Industry / Alison Small 110

4 Pre-slaughter Phase 120

4.1 Farm-to-Abattoir Phase / Paul Warriss 120

4.2 Food Chain Information 127

4.3 Ante-mortem Inspection / Alison Small 132

5 Slaughter and Dressing 139

5.1 Humane Slaughter / Steve Wotton 139

5.2 Hygiene of Slaughter - Cattle 150

5.3 Hygiene of Slaughter - Sheep 159

5.4 Hygiene of Slaughter - Pigs 163

5.5 Hygiene of Poultry Slaughter 168

5.6 Meat Decontamination 174

6 Post-mortem Meat Inspection 179

6.1 Meat Inspection - General Principles 179

6.2 Meat Inspection of Red Meat Animals 184

6.3 Meat Inspection - Judgement of Fitness 189

6.4 Rapid Laboratory Tests 196

6.5 Meat Inspection - Poultry 202

6.6 Sensory Evaluation of Meat / Geoffrey Nute 204

6.7 Certification and Marking of Foods of Animal Origin / Alison Small 210

7 Meat Preservation and Processing 213

7.1 Conversion of Muscle to Meat / Paul Warriss 213

7.2 Basic Methods Used in Food Preservation and Processing 218

7.3 Basics of Food Microbiology / Sheryl Avery 235

7.4 Meat Products and Descriptive Assessment of Risk 247

7.5 Risk Profiling of Meat Products / Phil Voysey 256

8 Meat Safety Management at the Abattoir 262

8.1 GHP and HACCP Principles 262

8.2 Microbiological Examination for HACCP Verification 270

8.3 Hygiene Performance and Auditing of Abattoirs 275

Part III Hygiene of Production - Processing of Other Foods and Retail-Consumer Food Safety

9 Hygiene of Production - Processing of Other Foods 283

9.1 Hygiene of Milk and Dairy Products / Alison Small 283

9.2 Hygiene of Eggs and Egg Products 304

9.3 Hygiene of Fish 311

9.4 Hygiene of Honey 318

10 Food Hygiene and Safety at the Retail-Consumer Phase 320

10.1 Food Hygiene at Retail-Consumer Level / Carol-Ann Wilkin (nee Reid) 320

10.2 Microbiological Criteria for Foods / Riitta Maijala 327

10.3 Foodborne Outbreak Investigation / Sarah O'Brien 337

10.4 Surveillance of Food-borne Diseases / Sarah O'Brien 345

10.5 Companion Animals and Public Health / Alison Small 353

Part IV Stable-to-Table Concept

11 Principles of Longitudinal and Integrated Food Safety Assurance 361

11.1 LISA Concept and its Main Elements 361

11.2 Risk Assessment of Campylobacter in Poultry / Birgit Norrung 365

11.3 Risk Assessment of Salmonella in Pigs / Soren Aabo 371.

Notes:

Includes bibliographical references and index.

ISBN:

0851999085

9780851999081

OCLC:

61362081

Publisher Number:

9780851999081 (alk. paper)

Online:

Publisher description