Toldrá, Fidel
Safety of Meat and Processed Meat
2. Main Concerns of Pathogenic Microorganisms in Meat
Birgit Nørrung, Jens Kirk Andersen, Sava Buncic
3. Fate of
Angela Laury, Alejandro Echeverry, Mindy Brashears
4. Insights into Fresh Meat Spoilage
Spiros Paramithiotis, P.N. Skandamis, George-John E. Nychas
5. Mycotoxins in Meat and Processed Meat Products
Jean-Denis Bailly, Philippe Guerre
6. Transmissible Spongiform Encephalopathy and Meat Safety
Hester J.T. Ward, Richard S.G. Knight
7. Strategies for On-Line Decontamination of Carcasses
Oleksandr A. Byelashov, John N. Sofos
8. Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products
Margarita Garriga, Teresa Aymerich
9. Advanced Decontamination Technologies: Irradiation
Eun Joo Lee, Dong U. Ahn
10. Control of Thermal Meat Processing
Carl L. Griffis, Tareq M. Osaili
11. Antimicrobials Treatment
Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
12. Biopreservation
Bruna C. Gomes, Lizziane K. Winkelströter, Fernanda B. dos Reis, Elaine C.P. Martinis
13. Oxidative Changes and Their Control in Meat and Meat Products
Karl-Otto Honikel
14. Polycyclic Aromatic Hydrocarbons in Smoked Meats
Peter Šimko
15. Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats
Milagro Reig, Fidel Toldrá
16. Priority Environmental Chemical Contaminants in Meat
Gianfranco Brambilla, Annalaura Iamiceli, Alessandro Domenico
17. Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products
Marta Hernández, Flemming Hansen, Nigel Cook, David Rodríguez-Lázaro
18. Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork
Geraldine Duffy
19. Molecular Analysis of Pathogenic Bacteria and Their Toxins
Catherine M. Logue, Lisa K. Nolan
20. Methodologies for the Detection of BSE Risk Material in Meat and Meat Products
Ernst Lücker
21. GMO Detection
Jaroslava Ovesná, Kate?ina Demnerová, Vladimíra Pouchová
22. Principles of Predictive Modeling
Marie Laure Delignette-Muller
23. Predictive Modeling of Pathogen Growth in Cooked Meats
Harshavardhan Thippareddi, Jeyamkondan Subbiah, Nageswara Rao Korasapati, Marcos X. Sanchez-Plata
24. Microbiological Quantitative Risk Assessment
Silvia Dominguez, Donald W. Schaffner
25. Quantitative Risk Assessment of Bovine Spongiform Encephalopathy
Toshiyuki Tsutsui, Fumiko Kasuga
26. Regulations on Meat Hygiene and Safety in the European Union
Ron H. Dwinger, Thomas E. Golden, Maija Hatakka, Thierry Chalus
27. Regulations on Meat Hygiene in the USA
Robert (Skip) A. Seward
Nyckelord: Chemistry, Chemistry/Food Science, general, Food Science
- Författare
- Toldrá, Fidel
- Utgivare
- Springer
- Utgivningsår
- 2009
- Språk
- en
- Utgåva
- 1
- Serie
- Food Microbiology and Food Safety
- Sidantal
- 12 sidor
- Kategori
- Naturvetenskaper
- Format
- E-bok
- eISBN (PDF)
- 9780387890265