We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldra (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource -
- Covers all relevant biological and environmental contaminants
- Details methods to protect foods from bacteria, viruses, or parasites
- Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
- Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products.
Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.
Only the most recent techniques and related literature are included in this text.
MEAT, PROCESS EDMEATS AND POULTRY Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess Microbial Foodborne Pathogens, M. Mataragas and E.H. Drosinos Parasites, A. Nareaho Mycotoxin Analysis in Poultry and Processed Meats, J.-D. Bailly and P. Guerre Detection of Genetically Modified Organisms in Processed Meats and Poultry, A. Germini and A. Tonelli Detection of Adulterations: Addition of Foreign Proteins, M.C. Garcia Lopez and M.L. Marina Alegre Detection of Adulterations: Identification of Animal Species, J.A. Lenstra Detection of Irradiated Ingredients, E.M. Stewart Growth Promoters, M. Reig and F. Toldra Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. di Domenico Biogenic Amines, M.C. Vidal-Carou, M.L. Latorre-Moratalla, and S. Bover-Cid Nitrosamines, S. Rath and F.G. Reyes Reyes Polycyclic Aromatic Hydrocarbons, P. Simko FISH AND SEAFOODS Assessment of Seafood Spoilage and the Microorganisms Involved, R.E. Levin Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments, D. Rodriguez-Lazaro and M. Hernandez Parasites, J.A. Balbuena and J.A. Raga Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases, C. Pereira Dopazo and I. Bandin Marine Toxins, C. Empey Campora and Y. Hokama Detection of Adulterations: Addition of Foreign Proteins, V. Verrez-Bagnis Detection of Adulterations: Identification of Seafood Species, A. Puyet and J.M. Bautista Spectrochemical Methods for the Determination of Metals in Seafood, J. Sneddon and C.A. Thibodeaux Food Irradiation and Its Detection, Y.C. Wong, D.W.M. Sin, and W.Y. Yao Veterinary Drugs, A. Kaufmann Analysis of Dioxins in Seafood and Seafood Products, L.R. Bordajandi, B. Gomara, and M.J. Gonzalez Environmental Contaminants: Persistent Organic Pollutants, M. Perugini Biogenic Amines in Seafood Products, C. Ruiz-Capillas and F. Jimenez-Colmenero Detection of GM Ingredients in Fish Feed, K. Messens, N. Gryson, K. Audenaert, and M. Eeckhout MILK AND DAIRY PRODUCTS Microbial Flora, E. Tsakalidou Spoilage Detection, M.C. Dantas Vanetti PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, I. Whiting, N. Cook, M. Hernandez, D. Rodriguez-Lazaro, and M. D'Agostino Mycotoxins and Toxins, C. Soler, J.M. Soriano, and J. Manes Detection of Adulterations: Addition of Foreign Lipids and Proteins, S.M. van Ruth, M.G.E.G. Bremer, and R. Frankhuizen Detection of Adulterations: Identification of Milk Origin, G. Moatsou Analysis of Antibiotics in Milk and Its Products, J. Wang Chemical Contaminants: Phthalates, J. Zhu, S.P. Phillips, and X.-L. Cao Environmental Contaminants, S. Bogialli and A. Di Corcia Allergens, V. Tregoat and A.J. van Hengel INDEX
Tertiary; University or College
Number Of Pages: 1002
Published: 3rd September 2010
Publisher: CRC PR INC
Country of Publication: US
Dimensions (cm): 25.4 x 18.42
Weight (kg): 2.06
Edition Number: 1