Safety Analysis of Foods of Animal Origin: 1st Edition (Paperback) book cover

Safety Analysis of Foods of Animal Origin

1st Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

1,002 pages | 119 B/W Illus.

Purchasing Options:$ = USD
Paperback: 9781138112216
pub: 2017-05-22
SAVE ~$16.59
Hardback: 9781439848173
pub: 2010-09-03
SAVE ~$48.00
eBook (VitalSource) : 9780429165665
pub: 2016-04-19
from $39.98

FREE Standard Shipping!


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.

Table of Contents


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


Subject Categories

BISAC Subject Codes/Headings: