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HACCP : an integrated approach to assuring the microbiological safety of meat and poultry /

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Veterinary medicine related

Bibliographic Details
Other Authors: Sheridan, James J., Buchanan, Robert L., Montville, Thomas J.
Format: Book
Language:English
Published: Trumbull, Conn. : Food & Nutrition Press, Inc., [1996]
Subjects:
Meat Products > standards > Congresses.
Poultry Products > standards > Congresses.
Food Inspection > Congresses.
Meat > standards > Congresses.
Poultry > standards > Congresses.
Food Microbiology > Congresses.
Table of Contents:
  • Sect. 1. Farm practices chairman: Dr. Ann M. McNamara
  • Impact of transport and related stresses on the incidence and extent of human pathogens in pig meat and poultry
  • Impact of farm management practices on the incidence of human enteric pathogens in cattle
  • Use of vaccine and biological control techniques to control pathogens in animals used for food
  • The role of animal identification systems in controlling the spread of pathogens
  • Sect. 2. Slaughter operations chairman: Dr. R.L. Buchanan
  • The use of rapid DNA based pathogen detection methods in the development of haccp systems
  • Establishment of baseline data on the microbiota of meats
  • The role of indicator systems in HACCP operations
  • Animal health and the role of the veterinary food hygienist in the control of meat borne infections
  • The effectiveness of carcass decontamination systems for controlling the presence of pathogens on the surfaces of meat animal carcasses
  • Use of irradiation to kill enteric pathogens on meat and poultry
  • Sect. 3. Post slaughter operations chairman: Professor Charles Daly
  • Use of time/temperature integrators, predictive microbiology, and related technologies for assessing the extent and impact of temperature abuse on meat and poultry products
  • Relationships between pathogen growth and the general microbiota on raw and processed meat and poultry
  • Sect. 4. Consumer aspects chairman: Dr. P.V. Tarrant
  • Development and dissemination of consumer information to enhance safe handling of meat and poultry products
  • Linking microbiological criteria for foods with quantitative risk assessment
  • The epidemiology and costs of diseases of public health significance, in relation to meat and meat products