Integrated food safety and veterinary public health / / Sava Buncic

• Record Nr.: UNINA9910446331703321
• Autore: Buncic Sava
• Pubbl/distr/stampa: Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2006
• ISBN: 1-280-73573-2; 9786610735730; 1-84593-083-5
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (398 p.)
• Disciplina: 664/.902
• Soggetti: Food of animal origin - Quality control; Food industry and trade - Quality control; Veterinary public health
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Contents; Contributors; Preface; PART I: ON-FARM PHASE IN THE CONTEXT OF THE FOOD CHAIN; 1 Food Chain and Health Hazards; 1.1 Characteristics of the Food Chain and Associated Hazards; 1.2 Microbial Food-borne Pathogens; 1.3 Chemical Hazards in Foods; 1.4 Genetically Modified Foods; 1.5 Risk Assessment - Introduction; 2 On-farm Factors and Health Hazards; 2.1 Principles of Epidemiology as Applied to VPH; 2.2 Zoonotic Diseases in Farm Animals; 2.3 On-farm Factors Affecting Food-borne Pathogens; 2.4 Animal By-products, Wastes and the Environment; 2.5 Risk Profiling of Farms - the Example of Cysticercus in CalvesPART II: HYGIENE OF MEAT PRODUCTION - PROCESSING AND MEAT INSPECTION; 3 Meat Industry; 3.1 Trends in the Organization of the Meat Industry; 3.2 Construction of Abattoirs; 3.3 Water Quality and Sanitation in the Food Industry; 4 Pre-slaughter Phase; 4.1 Farm-to-Abattoir Phase; 4.2 Food Chain Information; 4.3 Ante-mortem Inspection; 5 Slaughter and Dressing; 5.1 Humane Slaughter; 5.2 Hygiene of Slaughter - Cattle; 5.3 Hygiene of Slaughter - Sheep; 5.4 Hygiene of Slaughter - Pigs; 5.5 Hygiene of Poultry Slaughter; 5.6 Meat Decontamination6 Post-mortem Meat Inspection; 6.1 Meat Inspection - General Principles; 6.2 Meat Inspection of Red Meat ; Animals; 6.3 Meat Inspection - Judgement of Fitness; 6.4 Rapid Laboratory Tests; 6.5 Meat Inspection - Poultry; 6.6 Sensory Evaluation of Meat; 6.7 Certification and Marking of Foods of Animal Origin; 7 Meat Preservation and Processing; 7.1 Conversion of Muscle to Meat; 7.2 Basic Methods Used in Food Preservation and Processing; 7.3 Basics of Food Microbiology; 7.4 Meat Products and Descriptive Assessment of Risk; 7.5 Risk Profiling of Meat Products; 8 Meat Safety Management at the Abattoir8.1 GHP and HACCP Principles; 8.2 Microbiological Examination for HACCP Verification; 8.3 Hygiene Performance and Auditing of Abattoirs; PART III: HYGIENE OF PRODUCTION - PROCESSING OF OTHER FOODS AND RETAIL-CONSUMER FOOD SAFETY; 9 Hygiene of Production - Processing of Other Foods; 9.1 Hygiene of Milk and Dairy Products; 9.2 Hygiene of Eggs and Egg Products; 9.3 Hygiene of Fish; 9.4 Hygiene of Honey; 10 Food Hygiene and Safety at the Retail-Consumer Phase; 10.1 Food Hygiene at Retail-Consumer Level; 10.2 Microbiological Criteria for Foods; 10.3 Foodborne Outbreak Investigation10.4 Surveillance of Food-borne Diseases; 10.5 Companion Animals and Public Health; PART IV: STABLE-TO-TABLE CONCEPT; 11 Principles of Longitudinal and Integrated Food Safety Assurance; 11.1 LISA Concept and its Main Elements; 11.2 Risk Assessment of Campylobacter in Poultry; 11.3 Risk Assessment of Salmonella in Pigs; Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; V; W; Y; Z
• Sommario/riassunto: The importance of food for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers the longitudinal and integrated approach to food (primarily of animal origin) production, hygiene and safety and how it results in concurrent benefits to animal well being, human health via safe food, protection of the environment and socioeconomic aspects.