The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.
Inhaltsverzeichnis
Part I: On-farm phase in the context of the food chain; Food chain and health hazards; On-farm factors and health hazards; Part 2: Hygiene of meat production-processing and meat inspection; Meat industry; Pre-slaughter phase; Slaughter and dressing; Post-mortem meat inspection; Meat preservation and processing; Meat safety management at abattoir; Food hygiene and safety at retail-consumer phase; Part 3: Hygiene of production-processing of other foods and retail-consumer food safety; Hygiene of production-processing of other foods; Food hygiene and safety at retail-consumer phase; Part 4: Stable-to-table concept; Principles of longitudinal and integrated food safety assurance.
