Ensuring safety and quality in the production of beef Volume 1
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Ensuring safety and quality in the production of beef Volume 1

Safety
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ISBN-13:
9781786760586
Einband:
EPUB
Seiten:
252
Autor:
Gary R. Acuff
Serie:
Burleigh Dodds Series in Agricultural Science
eBook Typ:
Adobe Digital Editions
eBook Format:
EPUB
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Beschreibung:

Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.



Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.




Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Volume 1 looks at key research trends in ensuring safe beef production, both on the farm and during slaughter. These include current research on pathogens in beef, risk assessment and detection as well as food safety management.
Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.


Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.




Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Part 1 Ensuring safety on the farm

1.Pathogens affecting beef:
James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA;

2.Methods for detecting pathogens in the beef food chain: an overview:
Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;

3.Methods for detecting pathogens in the beef food chain: detecting particular pathogens:
Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;

4.Food safety management on farms producing beef:
Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria;

5.Ensuring the safety of feed for beef cattle:
Grant Dewell, Iowa State University, USA;

6.Detecting antibiotic residues in animal feed: the case of distiller’s grains:
Lynn Post, Food and Drug Administration, USA;




Part 2 Ensuring safety at slaughter

7.Beef carcass inspection systems:
William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA;

8.Maintaining the safety and quality of beef carcass meat:
James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA;

9.Optimizing the microbial shelf-life of fresh beef:
Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland;

10.Ensuring beef safety through consumer education:
Janet M. Riley, North American Meat Institute, USA;

11.Traceability in the beef supply chain
Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA;