| Description |
1 online resource (xii, 386 pages) : illustrations |
| Series |
CAB books |
|
CAB books
|
| Contents |
Part 1: On-farm phase in the context of the food chain -- Food chain and health hazards -- On-farm factors and health hazards -- Part 2: Hygiene of meat production-processing and meat inspection -- Meat industry -- Pre-slaughter phase -- Slaughter and dressing -- Post-mortem meat inspection -- Meat preservation and processing -- Meat safety management at abattoir -- Food hygiene and safety at retail-consumer phase -- Part 3: Hygiene of production-processing of other foods and retail-consumer food safety -- Hygiene of production-processing of other foods -- Food hygiene and safety at retail-consumer phase -- Part 4: Stable-to-table concept -- Principles of longitudinal and integrated food safety assurance |
| Summary |
The importance of food safety in human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases originate from poultry, egg, meat 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. The topics covered in this textbook include ways of optimizing farming practices, controlling notifiable and zoonotic diseases, hygienic animal slaughter, food preservation and processing, food retailing and food handling in catering and domestic environments. This book will be of significant interest to students of veterinary medicine, animal science, environmental health and food science and technology. It will also be of interest to professionals working in the meat hygiene service |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
|
Print version record |
| Subject |
Food of animal origin -- Quality control
|
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Food industry and trade -- Quality control.
|
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Veterinary public health.
|
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Food Industry -- standards
|
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TECHNOLOGY & ENGINEERING -- Food Science.
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Animal products.
|
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Food hygiene.
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Food preparation.
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Food processing.
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Food production.
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Food safety.
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Food technology.
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Foodborne diseases.
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Hygiene.
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Meat hygiene.
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Meat inspection.
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Meat production.
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Meat products.
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Public health.
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Risk assessment.
|
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Slaughter.
|
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Zoonoses.
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Food industry and trade -- Quality control
|
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Veterinary public health
|
| Form |
Electronic book
|
| LC no. |
2005024107 |
| ISBN |
1845930835 |
|
9781845930837 |
|
1280735732 |
|
9781280735738 |
|
9786610735730 |
|
6610735735 |
|
