Description
The importance of food safety 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 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.
Chapter
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 Calves
PART II: HYGIENE OF MEAT PRODUCTION – PROCESSING AND MEAT INSPECTION
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
4.1 Farm-to-Abattoir Phase
4.2 Food Chain Information
4.3 Ante-mortem Inspection
5.2 Hygiene of Slaughter – Cattle
5.3 Hygiene of Slaughter – Sheep
5.4 Hygiene of Slaughter – Pigs
5.5 Hygiene of Poultry Slaughter
6 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 Abattoir
8.1 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
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 Investigation
10.4 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
Integrated Food Safety and Veterinary Public Health
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