Integrated Food Safety and Veterinary Public Health

By: S. Buncic

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Paperback | 30 January 2006

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The importance of food 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 the longitudinal and integrated approach to food (primarily of animal origin) production, hygiene and safety and how it results in concurrent benefits to animal well being, human health via safe food, protection of the environment and socioeconomic aspects. Topics covered include ways of optimising farming practices, controlling notifiable and zoonotic diseases, hygienic animal slaughter, food preservation and processing, food retailing, food handling in catering and domestic environments, in the context of food safety and public health.

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Contributors	p. ix
Preface	p. xi
On-Farm Phase in the Context of the Food Chain
Food Chain and Health Hazards	p. 3
Characteristics of the Food Chain and Associated Hazards	p. 3
Microbial Food-borne Pathogens	p. 5
Chemical Hazards in Foods	p. 26
Genetically Modified Foods	p. 38
Risk Assessment - Introduction	p. 45
On-farm Factors and Health Hazards	p. 52
Principles of Epidemiology as Applied to VPH	p. 52
Zoonotic Diseases in Farm Animals	p. 57
On-farm Factors Affecting Food-borne Pathogens	p. 77
Animal By-products, Wastes and the Environment	p. 82
Risk Profiling of Farms - the Example of Cysticercus in Calves	p. 88
Hygiene of Meat Production - Processing and Meat Inspection
Meat Industry	p. 97
Trends in the Organization of the Meat Industry	p. 97
Construction of Abattoirs	p. 105
Water Quality and Sanitation in the Food Industry	p. 110
Pre-slaughter Phase	p. 120
Farm-to-Abattoir Phase	p. 120
Food Chain Information	p. 127
Ante-mortem Inspection	p. 132
Slaughter and Dressing	p. 139
Humane Slaughter	p. 139
Hygiene of Slaughter - Cattle	p. 150
Hygiene of Slaughter - Sheep	p. 159
Hygiene of Slaughter - Pigs	p. 163
Hygiene of Poultry Slaughter	p. 168
Meat Decontamination	p. 174
Post-mortem Meat Inspection	p. 179
Meat Inspection - General Principles	p. 179
Meat Inspection of Red Meat Animals	p. 184
Meat Inspection - Judgement of Fitness	p. 189
Rapid Laboratory Tests	p. 196
Meat Inspection - Poultry	p. 202
Sensory Evaluation of Meat	p. 204
Certification and Marking of Foods of Animal Origin	p. 210
Meat Preservation and Processing	p. 213
Conversion of Muscle to Meat	p. 213
Basic Methods Used in Food Preservation and Processing	p. 218
Basics of Food Microbiology	p. 235
Meat Products and Descriptive Assessment of Risk	p. 247
Risk Profiling of Meat Products	p. 256
Meat Safety Management at the Abattoir	p. 262
GHP and HACCP Principles	p. 262
Microbiological Examination for HACCP Verification	p. 270
Hygiene Performance and Auditing of Abattoirs	p. 275
Hygiene of Production - Processing of Other Foods and Retail-Consumer Food Safety
Hygiene of Production - Processing of Other Foods	p. 283
Hygiene of Milk and Dairy Products	p. 283
Hygiene of Eggs and Egg Products	p. 304
Hygiene of Fish	p. 311
Hygiene of Honey	p. 318
Food Hygiene and Safety at the Retail-Consumer Phase	p. 320
Food Hygiene at Retail-Consumer Level	p. 320
Microbiological Criteria for Foods	p. 327
Foodborne Outbreak Investigation	p. 337
Surveillance of Food-borne Diseases	p. 345
Companion Animals and Public Health	p. 353
Stable-to-Table Concept
Principles of Longitudinal and Integrated Food Safety Assurance	p. 361
LISA Concept and its Main Elements	p. 361
Risk Assessment of Campylobacter in Poultry	p. 365
Risk Assessment of Salmonella in Pigs	p. 371
Index	p. 381
Table of Contents provided by Ingram. All Rights Reserved.

Integrated Food Safety and Veterinary Public Health

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