Ninios / Lunden / Korkeala Meat Inspection and Control in the Slaughterhouse

1. Auflage 2014
ISBN: 978-1-118-52584-5
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 728 Seiten, E-Book

Meat inspection, meat hygiene and official control tasks in theslaughterhouse have always been of major importance in the meatindustry, and are intimately related with animal diseases andanimal welfare. The history of meat inspection has largelybeen a success story. Huge steps have been taken over more than acentury to prevent the transmission of pathogenic organisms andcontagious diseases from animals to humans. Various factorsinfluence the quality and safety of meat including public healthhazards (zoonotic pathogens, chemical substances and veterinarydrugs), animal health and welfare issues during transport andslaughter.
Meat inspection is one of the most important programs in improvingfood safety, and its scope has enlarged considerably over the lastdecades. Globalization has affected the complexity of the modernmeat chain and has provided possibilities for food fraud and unfaircompetition. During the last two decades many food fraud cases havebeen reported, which have caused concern among consumers and theindustry. Subsequently meat inspection is faced with newchallenges.
Meat Inspection and Control in the Slaughterhouse is anup-to-date reference book that responds to these changes andreflects the continued importance of meat inspection for the foodindustry. The contributors to this book are all internationalexperts in the areas of meat inspection and the official controlslimited to slaughterhouses, providing a rare insight into theinternational meat trade. This book will be of importance tostudents, professionals and members of the research communityworldwide who aim to improve standards of meat inspectionprocedures and food safety.

Autoren/Hrsg.

Ninios, Thimjos

Lunden, Janne

Korkeala, Hannu

Fredriksson-Ahomaa, Maria

Über Autor(innen)

Thimjos Ninios is a Senior Officer, Head of Section in theImport, Export and Organic Control Unit of the Finnish Food SafetyAuthority, Evira.
Janne Lundén is a Senior Lecturer and Docent in Food Hygieneat the University of Helsinki.
Hannu Korkeala is Professor of Food Hygiene and Head of theDepartment of Food Hygiene and Environmental Health at theUniversity of Helsinki.
Maria Fredriksson-Ahomaa is Professor of Foodborne BacterialZoonoses at the University of Helsinki.