Safety of Meat and Processed Meat /
| Autor Corporativo: | |
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| Otros Autores: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2009.
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| Edición: | 1st ed. 2009. |
| Colección: | Food Microbiology and Food Safety
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| Materias: |
Tabla de Contenidos:
- Biological Hazards in Meat and Processed Meats
- Main Concerns of Pathogenic Microorganisms in Meat
- Fate of Escherichia coli O157:H7 in Meat
- Insights into Fresh Meat Spoilage
- Mycotoxins in Meat and Processed Meat Products
- Transmissible Spongiform Encephalopathy and Meat Safety
- Decontamination and/or Protection Technologies for Meat Processing
- Strategies for On-Line Decontamination of Carcasses
- Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products
- Advanced Decontamination Technologies: Irradiation
- Control of Thermal Meat Processing
- Antimicrobials Treatment
- Biopreservation
- Oxidative Changes and Their Control in Meat and Meat Products
- Non-Biological Residues and Contaminants in Meat and Processed Meats
- Polycyclic Aromatic Hydrocarbons in Smoked Meats
- Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats
- Priority Environmental Chemical Contaminants in Meat
- Current Methodologies for the Detection of Contaminants in Meat and Processed Meats
- Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products
- Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork
- Molecular Analysis of Pathogenic Bacteria and Their Toxins
- Methodologies for the Detection of BSE Risk Material in Meat and Meat Products
- GMO Detection
- Risk Assessment and Regulations on Meat Safety
- Principles of Predictive Modeling
- Predictive Modeling of Pathogen Growth in Cooked Meats
- Microbiological Quantitative Risk Assessment
- Quantitative Risk Assessment of Bovine Spongiform Encephalopathy
- Regulations on Meat Hygiene and Safety in the European Union
- Regulations on Meat Hygiene in the USA.