Improving the safety of fresh meat

Improving the safety of fresh meat

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry.Part...

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Tác giả chính: Sofos, John N.
Định dạng: Sách
Ngôn ngữ:English
Được phát hành: CRC Press LLC 2011
Những chủ đề:
Hóa học
Truy cập trực tuyến:http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25612
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Thư viện lưu trữ: Thư viện Trường Đại học Đà Lạt
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spelling oai:scholar.dlu.edu.vn:DLU123456789-256122012-03-03T04:21:22Z Improving the safety of fresh meat Sofos, John N. Hóa học The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry.Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage.With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry. 2011-09-12T04:07:49Z 2011-09-12T04:07:49Z 2005 Book 1-84569-102-4 0-8493-3427-6 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25612 en application/pdf CRC Press LLC
institution Thư viện Trường Đại học Đà Lạt
collection Thư viện số
language English
topic Hóa học
spellingShingle Hóa học
Sofos, John N.
Improving the safety of fresh meat
description The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry.Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage.With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
format Book
author Sofos, John N.
author_facet Sofos, John N.
author_sort Sofos, John N.
title Improving the safety of fresh meat
title_short Improving the safety of fresh meat
title_full Improving the safety of fresh meat
title_fullStr Improving the safety of fresh meat
title_full_unstemmed Improving the safety of fresh meat
title_sort improving the safety of fresh meat
publisher CRC Press LLC
publishDate 2011
url http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25612
_version_ 1757653106890375168

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