1st Edition

Safety Analysis of Foods of Animal Origin

Edited By Leo M.L. Nollet, Fidel Toldra Copyright 2010
    1002 Pages 119 B/W Illustrations
    by CRC Press

    1002 Pages 119 B/W Illustrations
    by CRC Press

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    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 Toldrá (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.



    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. Näreaho
    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. García López 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. Toldrá
    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. Šimko

    Assessment of Seafood Spoilage and the Microorganisms Involved, R.E. Levin
    Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments, D. Rodríguez-Lázaro and M. Hernández
    Parasites, J.A. Balbuena and J.A. Raga
    Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases, C. Pereira Dopazo and I. Bandín
    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. Gómara, and M.J. González
    Environmental Contaminants: Persistent Organic Pollutants, M. Perugini
    Biogenic Amines in Seafood Products, C. Ruiz-Capillas and F. Jiménez-Colmenero
    Detection of GM Ingredients in Fish Feed, K. Messens, N. Gryson, K. Audenaert, and M. Eeckhout

    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. Hernández, D. Rodríguez-Lázaro, and M. D’Agostino
    Mycotoxins and Toxins, C. Soler, J.M. Soriano, and J. Mañes
    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