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.
"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef's role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business... all-in-all, a great read!"
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.Risk assessment of microbial hazards in beef: from farm to slaughter: Greg Paoli, Risk Sciences International, Canada; 3.Methods for detecting pathogens in the food chain for beef: from farm to slaughter: Pina Fratamico, Mick Bosilevac and John Schmidt, USDA-ARS, USA; 4.Detecting veterinary residues in beef cattle: Lynn Post, FDA/Texas A&M University, USA; 5.Detecting Transmissible Spongiform Encephalopathies (TSEs) in beef cattle: Eric Nicholson, USDA-ARS, USA; 6.Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria; 7.Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA; 8.Preventing the development of antimicrobial resistance on farms producing beef: Paula Cray, North Carolina State University, USA; 9.Hygienic management of slaughterhouse operations: Jennifer Martin, Colorado State University, USA; Part 2 Ensuring safety at slaughter 10.Beef carcass inspection methods: Dr Bill James, Formerly USDA-FSIS; 11.Maintaining the safety and quality of beef carcass meat: James Dickson, Iowa State University, USA; 12.Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland; 13.Educating consumers in the safe handling of beef: Janet Riley, North American Meat Institute, USA; 14.Traceability systems in the food chain for beef: from farm to slaughter: Daniel Buskirk, Michigan State University, USA;
Series: Burleigh Dodds Agricultural Science : Book 1
Number Of Pages: 252
Published: 9th June 2017
Publisher: Burleigh Dodds Science Publishing Limited
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24
Weight (kg): 0.51