Safety Analysis of Foods of Animal Origin

Description

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... Read more

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.

Read less

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. 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

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. 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

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. 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

INDEX

Editor(s)

Biography

Leo M.L. Nollet, Fidel Toldra

Safety Analysis of Foods of Animal Origin

Description

Table of Contents

Editor(s)

Biography

SOCIAL NETWORKS

Secure Shopping Payment Options