Improving The Safety Of Fresh Meat
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Improving The Safety Of Fresh Meat
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Author : John N. Sofos
language : en
Publisher: CRC Press
Release Date : 2005-08-12
Improving The Safety Of Fresh Meat written by John N. Sofos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-12 with Technology & Engineering categories.
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
Improving The Safety Of Fresh Meat
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Author : J Sofos
language : en
Publisher: Woodhead Publishing
Release Date : 2005-07-30
Improving The Safety Of Fresh Meat written by J Sofos and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-30 with Technology & Engineering categories.
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process
Improving The Safety Of Fresh Meat
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Author : J Sofos
language : en
Publisher: Woodhead Publishing
Release Date : 2005-08-13
Improving The Safety Of Fresh Meat written by J Sofos and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-13 with Technology & Engineering categories.
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process
Improving The Safety Of Fresh Meat
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Author : J Sofos
language : en
Publisher: Elsevier
Release Date : 2005-07-30
Improving The Safety Of Fresh Meat written by J Sofos and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-30 with Technology & Engineering categories.
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process
Quality And Safety Of Meat Products
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Author : Begoña Panea
language : en
Publisher: MDPI
Release Date : 2020-11-13
Quality And Safety Of Meat Products written by Begoña Panea and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-13 with Science categories.
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
Meat Preservation
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Author : Robert G. Cassens
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02
Meat Preservation written by Robert G. Cassens and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality. Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources. Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products.
Practical Food Safety
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Author : Rajeev Bhat
language : en
Publisher: John Wiley & Sons
Release Date : 2014-03-31
Practical Food Safety written by Rajeev Bhat and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-31 with Technology & Engineering categories.
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
Application Of Atmospheric Cold Plasma To Improve Microbial Safety Of Meat Products
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Author : Barun Kumar Yadav
language : en
Publisher:
Release Date : 2022
Application Of Atmospheric Cold Plasma To Improve Microbial Safety Of Meat Products written by Barun Kumar Yadav and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Low temperature plasmas categories.
Meat products, including ready-to-eat (RTE) ham, fresh poultry meat, and dry pet foods have been associated with several foodborne outbreaks and recalls, due to the occurrence of microbial pathogens such as Listeria monocytogenes and Salmonella enterica serovar Typhimurium. Elimination of these microbial pathogens on meat products is a challenging task. Atmospherics cold plasma (ACP) is a novel non-thermal technology, that has attracted attention as an effective decontamination technique. The overall objective of this research was to evaluate the microbial inactivation efficacy of ACP for improving the high and low water activity (aw) meat product safety, when it is integrated with other selected methods, and to study the influence of important product and process parameters on the inactivation efficacy of such integrated treatments. In the first study, irrespective of the product ingredients, ACP treatment showed significant antibacterial effects in a short exposure time against L. innocua on the ham surface. In the second study, ACP treatment was integrated with modified atmospheric packaging to achieve a higher antimicrobial efficacy, and the ham was formulated with preservatives and bacteriocins. The in-package gas composition had a significant influence on the antimicrobial efficacy of ACP. During 7 days of post-ACP treatment storage, the cell counts of L. monocytogenes were reduced to below the detection limit. This study suggested that post-ACP treatment storage time was an important parameter to achieve higher inactivation efficacy. The underlying inactivation mechanisms were investigated in the third study, which revealed that L. monocytogenes cells were under high oxidative stress conditions with permeabilized membranes during post-ACP treatment storage. After 7 days of post-ACP treatment storage, a high percentage of cells lost their esterase activity and membrane integrity. During long-term post-treatment storage, cell membrane permeabilization was one of the major causes of the loss of cell culturability. The potential applicability of in-package ACP treatment to inactivate Salmonella in low aw pet foods was evaluated in the fourth study. The antimicrobial efficacy of ACP treatment against Salmonella in low aw freeze-dried pet foods was affected by bacterial growth condition, microbial load, treatment time, post-ACP treatment storage time, and aw, with some significant interaction effects between these parameters. The extended post-ACP treatment storage reduced the Salmonella cell counts below the detection limit in 0.54 aw pet foods. The final study focused on developing an integrated process, using sequential treatment of selected organic acids and ACP to reduce Salmonella in fresh poultry meat. The sequential treatment of organic acids [lactic acid (LA) or gallic acid (GA)] followed by ACP led to significantly enhanced and rapid inactivation of S. Typhimurium. The probable mechanisms associated with the inactivation of S. Typhimurium were due to the synergistically enhanced cell membrane permeabilization and membrane lipid oxidation. In addition, the sequential treatment of LA or GA with ACP significantly reduced the cell metabolic activity and affected the intracellular reactive oxygen species level of S. Typhimurium. The significantly greater inactivation of S. Typhimurium on poultry meat surface by the sequential combination of organic acids and ACP treatments compared to individual treatments demonstrated the potential application of this method to improve the microbial safety of fresh poultry meat. An ACP integrated organic acid misting and cooling process was designed to evaluate the simultaneous cooling and decontamination efficacy of this process for fresh meat. This research shows the inactivation efficacy of the ACP integrated processes against foodborne pathogens in high and low aw meat products. The knowledge gained in this research would help in further research and in development of ACP integrated processes for industrial application.
Food Safety Management
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Author : John N. Sofos
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-11-01
Food Safety Management written by John N. Sofos and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-01 with Technology & Engineering categories.
Microbial contamination of meat and meat products is unavoidable as microorganisms are present on animals and in their environment. Thus, raw and not fully heated (commercially processed) or otherwise processed/preserved (e.g. frozen, fermented/dried, high hydrostatic pressure processed, irradiated) meat and meat products are prone to spoilage and compromised safety due to microbial presence and growth. Raw meat products (although few consumers eat certain meat products raw or undercooked, intentionally or accidentally; a practice not recommended) need further processing and/or cooking before consumption. This makes them shelf-stable or semi-perishable, and safe for consumption or ready-to-eat. In general, the shelf-life, quality and safety of meat and meat products are extended and improved through adequate processing, appropriate marketing, storage and preparation for consumption, under properly clean, sanitary and hygienic conditions, following an integrated approach throughout all sectors of the food supply web, including producers, processors, distributors, retailers, as well as consumers. The strategy for hazard control should include: (1) good animal production practices on the farm; (2) slaughtering of animals that are disease-free; (3) processing of carcasses and meat in properly designed and maintained facilities and under sanitary and hygienic conditions; (4) use of decontamination intervention strategies, if approved, to reduce microbial levels when needed; (5) thermal processing, freezing, drying, fermentation, acidification, use of approved antimicrobials in certain products, and packaging; (6) maintenance of proper cold chain conditions during distribution; (7) proper storage and preparation procedures by food service and consumers; and (8) management of every segment of this common sense but complex system, with well-validated, verified and documented programs such as the hazard analysis critical control point (HACCP) system.
Haccp In The Meat Industry
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Author : Martyn Brown
language : en
Publisher: CRC Press
Release Date : 2000-10-13
Haccp In The Meat Industry written by Martyn Brown and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-13 with Technology & Engineering categories.
The meat industry is the sector in food processing most vulnerable to the effects of foodborne pathogens such as E. coli 0157 and Salmonella. As a result, it is constantly looking for ways of improving safety. Against the background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the Meat Industry provides an authoritative guide to making HACCP systems work successfully. Part One sets the scene by outlining some of the key issues and the regulatory context in the EU and the U.S. Part Two looks at the application of HACCP principles from the farm to the abattoir and the preparation of fresh meat for sale. There is an initial discussion of setting up HACCP systems on the farm and HACCP plans for the rearing of cattle, sheep, goats, poultry, and pigs. Subsequent chapters then consider HACCP systems for slaughter and other processing operations, examining red meat processing plants. The book covers effective implementation, establishing and monitoring CCps, validation and verification procedures, the auditing of HACCP systems, and future developments in HACCP. The structure of the book provides you with chapters that give a clear account of one aspect or cover one type of material and therefore can be used as stand alone units, allowing you to go directly to the information you need. Taken together they present a practical and coherent guide to HACCP and the industry. HACCP in the Meat Industry gives you the tools you need for successful implementation of HACCP systems in meat processing.