Micro-organisms and Their Control on Fresh Poultry Meat
Author : L. E. Dawson
Publisher :
Page : 572 pages
File Size : 18,64 MB
Release : 1959
Category : Meat
ISBN :
The Use of Drugs in Food Animals
Author : National Research Council
Publisher : National Academies Press
Page : 276 pages
File Size : 29,43 MB
Release : 1999-01-12
Category : Medical
ISBN : 0309175771
Book Description
The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.
Poultry Inspection
Author : National Research Council
Publisher : National Academies Press
Page : 177 pages
File Size : 19,5 MB
Release : 1987-01-01
Category : Medical
ISBN : 0309037433
Book Description
According to surveys, the public believes the chickens it is buying are wholesome. Poultry Inspection: The Basis for a Risk-Assessment Approach looks at current inspection procedures to determine how effective the Food Safety Inspection Service is in finding dangerous levels of contaminants and disease-producing microorganisms. The book first describes the history behind the current system, noting that the amount of poultry inspected has increased dramatically while techniques and regulations have remained constant since 1968. The steps involved in an inspection are then described, followed by a discussion of alternative and innovative inspection procedures. It then provides a risk-assessment model for poultry, including submodels for each stage of processing. Risk assessment is used to protect health, establish priorities, identify problems, and set acceptable levels of risk. The model is applied both to microbiological hazards and to chemical contaminants.
The Microbiology of Poultry Meat Products
Author : F Cunningham
Publisher : Elsevier
Page : 370 pages
File Size : 18,46 MB
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 0323153712
Book Description
The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.
Microbiology Laboratory Guidebook
Author : United States. Food Safety and Inspection Service. Microbiology Division
Publisher :
Page : 634 pages
File Size : 10,86 MB
Release : 1998
Category : Agricultural microbiology
ISBN :
Book Description
Quantitative Microbiology in Food Processing
Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 611 pages
File Size : 34,37 MB
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 1118756428
Book Description
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Microbiology of Meat and Poultry
Author : A.R. Davies
Publisher : Springer Science & Business Media
Page : 364 pages
File Size : 16,80 MB
Release : 1998-08-31
Category : Science
ISBN : 9780751403985
Book Description
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.
Food Spoilage Microorganisms
Author : Yanbo Wang
Publisher : CRC Press
Page : 176 pages
File Size : 49,48 MB
Release : 2017-02-17
Category : Technology & Engineering
ISBN : 1315351889
Book Description
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.
Poultry Meat Processing and Quality
Author : G Mead
Publisher : Elsevier
Page : 405 pages
File Size : 43,9 MB
Release : 2004-06-01
Category : Technology & Engineering
ISBN : 1855739038
Book Description
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Proceedings of the Ninth International Symposium on Cyclodextrins
Author : Juan José Torres Labandeira
Publisher : Springer Science & Business Media
Page : 734 pages
File Size : 43,85 MB
Release : 1999-08-31
Category : Medical
ISBN : 9780792357216
Book Description
This volume contains the proceedings of the Ninth International Symposium on Cyclodextrins, held in Santiago de Compostela, Spain, May 31 - June 3, 1998. The papers collected represent a summary of the last two years' achievements in the application of cyclodextrins in such diverse fields as pharmaceuticals, biotechnology, textiles, chromatography and environmental sciences. Highlights: Chiral selection of chemicals, nuclear waste management, cyclodextrins in nasal drug delivery, cyclodextrins in pulmonary drug delivery, cyclodextrins as pharmaceutical excipients, pharmacokinetics, stabilization of drugs by cyclodextrins, structural characterization of cyclodextrin complexes by nuclear magnetic resonance and molecular modeling, artificial receptors, large cyclodextrins, cyclodextrins as enzyme models, new cyclodextrin derivatives and potentials. Audience: This book will be of interest to researchers whose work involves biotechnology, pharmaceuticals, food and chemicals and chromatographic methods, as well as fundamental cyclodextrin research.
