LEADER 05122nam 22006494a 450 001 9910446331703321 005 20200520144314.0 010 $a1-280-73573-2 010 $a9786610735730 010 $a1-84593-083-5 035 $a(CKB)1000000000344454 035 $a(EBL)289434 035 $a(OCoLC)228144306 035 $a(SSID)ssj0000180269 035 $a(PQKBManifestationID)11178219 035 $a(PQKBTitleCode)TC0000180269 035 $a(PQKBWorkID)10148674 035 $a(PQKB)10121992 035 $a(MiAaPQ)EBC289434 035 $a(Au-PeEL)EBL289434 035 $a(CaPaEBR)ebr10157982 035 $a(CaONFJC)MIL73573 035 $a(EXLCZ)991000000000344454 100 $a20050822d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aIntegrated food safety and veterinary public health /$fSava Buncic 205 $a1st ed. 210 $aWallingford, UK ;$aCambridge, MA $cCABI Pub.$dc2006 215 $a1 online resource (398 p.) 300 $aDescription based upon print version of record. 311 $a0-85199-908-5 320 $aIncludes bibliographical references and index. 327 $aContents; 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 327 $a2.5 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 327 $a5.6 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 327 $a8 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 327 $a10.3 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 330 $aThe 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. 606 $aFood of animal origin$xQuality control 606 $aFood industry and trade$xQuality control 606 $aVeterinary public health 615 0$aFood of animal origin$xQuality control. 615 0$aFood industry and trade$xQuality control. 615 0$aVeterinary public health. 676 $a664/.902 700 $aBuncic$b Sava$0881656 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910446331703321 996 $aIntegrated food safety and veterinary public health$91969088 997 $aUNINA