Search Results for: food-safety-control-in-the-poultry-industry

Food Safety Control in the Poultry Industry

Posted on by G.C. Mead

Author: G.C. Mead

Publisher: Elsevier

ISBN: 1845690230

Category: Technology & Engineering

Page: 576

View: 1268

The safety of poultry meat and eggs 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. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety
Posted in Technology & Engineering

HACCP in Meat, Poultry and Fish Processing

Posted on by A.M. Pearson,T.R. Dutson

Author: A.M. Pearson,T.R. Dutson

Publisher: Springer Science & Business Media

ISBN: 9780834213272

Category: Science

Page: 393

View: 8727

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.
Posted in Science

Economics of Food Safety

Posted on by Julie A. Caswell

Author: Julie A. Caswell

Publisher: Springer Science & Business Media

ISBN: 9401170762

Category: Science

Page: 356

View: 3318

Public concern about the safety and healthfulness of the food supply grew markedly during the 1980s. Numerous government, academic, interest group, and media reports questioning the adequacy of the food safety regulatory system formed the basis for this increase in concern. While public concern focused most directly on pesticide residues in food, scientists emphasized the risks of illness associated with microbiological contamination of food. Much additional attention was focused on the food supply as a result of the striking consensus on dietary recommendations that emerged in the late 1980s based on increased scientific knowledge of linkages between diet and health. Relatively little research on the economic aspects of food safety and nutrition issues had been conducted up to the mid-1980s. These aspects are complex. On the consumer demand side, they include consumers' perceptions of the risks associated with particular food products, how demographic characteristics influence consumers' processing of risk information and subsequent changes in food demand behavior, and the monetary value consumers might place on changes in the risk profiles of products. The economic benefits and costs associated with current food consumption patterns are a major determinant of demand for improved food safety and dietary change through government regulation. While a more complete picture of risks, benefits, and costs has been emerging recently, much is yet unknown.
Posted in Science

Animal Feeding and Food Safety

Posted on by Food and Agriculture Organization of the United Nations

Report of an FAO Expert Consultation, Rome, 10-14 March 1997

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

ISBN: 9789251041581

Category: Technology & Engineering

Page: 48

View: 5870

Posted in Technology & Engineering

Microbiology of Meat and Poultry

Posted on by A.R. Davies,R.J. Board,R. G. Board

Author: A.R. Davies,R.J. Board,R. G. Board

Publisher: Springer Science & Business Media

ISBN: 9780751403985

Category: Science

Page: 346

View: 1650

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.
Posted in Science

Bacteriophages in the Control of Food- and Waterborne Pathogens

Posted on by Parviz M. Sabour,Mansel W. Griffiths

Author: Parviz M. Sabour,Mansel W. Griffiths

Publisher: American Society for Microbiology Press

ISBN: 1555815022

Category: Science

Page: 364

View: 9090

Gain a better understanding of how these fascinating microorganisms can help ensure a safe food supply. • Provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture. • Describes how bacteriophages function, explaining why they have the potential to be highly effective antimicrobials, and explores opportunities to use bacteriophages to detect bacterial contamination of foods and water and to control pathogens during both food production and processing. • Examines bacteriophages that can have a negative effect on industrial food processes and bacteriophages that potentially can lead to the evolution of foodborne pathogens; and covers safety and regulatory issues that are crucial to the success of bacteriophage use. • Serves as a resource for food microbiologists, food industry professionals, government regulators.
Posted in Science

Interplay of Regulation and Marketing Incentives in Providing Food Safety

Posted on by Michael Ollinger

Author: Michael Ollinger

Publisher: DIANE Publishing

ISBN: 1437924468

Category:

Page: 46

View: 4463

The current level of food safety found in U.S. meat and poultry food products is a result of process and performance regulations and management-determined actions (MDA) brought about by market incentives. Processing regulations (PR) include sanitation and other tasks related to food safety; MDA include capital investment and other actions independent of process regulations, but possibly driven by performance standards. This study used the share of samples testing positive for Salmonella spp. as a measure of food safety process control in meat and poultry processing plants and found that MDA account for 2/3 of the reduction in samples testing positive for Salmonella spp., while PR account for 1/3 of the reduction. Charts and tables.
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Handbook of Organic Food Safety and Quality

Posted on by J Cooper,C Leifert,U Niggli

Author: J Cooper,C Leifert,U Niggli

Publisher: Elsevier

ISBN: 1845693418

Category: Technology & Engineering

Page: 544

View: 2452

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area. Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors. The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods. Improve the safety, quality and health benefits of organic foods Discusses the latest research findings in this area Focuses on assuring quality and safety throughout the food chain
Posted in Technology & Engineering

Practical Food Safety

Posted on by Rajeev Bhat,Vicente M. Gomez-Lopez

Contemporary Issues and Future Directions

Author: Rajeev Bhat,Vicente M. Gomez-Lopez

Publisher: John Wiley & Sons

ISBN: 1118474597

Category: Technology & Engineering

Page: 632

View: 7178

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
Posted in Technology & Engineering

Food Safety Assurance and Veterinary Public Health: Safety assurance during food processing

Posted on by Frans J. M. Smulders,John Daniel Collins

Author: Frans J. M. Smulders,John Daniel Collins

Publisher: Wageningen Academic Pub

ISBN: 907699806X

Category: Technology & Engineering

Page: 442

View: 2922

Microbial agents (particularly bacteria) represent the greatest risk to public health. This issue is addressed in the text along with evaluation of modern, risk-based prevention approaches that are considered as the only effective way to reduce the prevalence of these hazards from our foods.
Posted in Technology & Engineering

Handbook of Fermented Meat and Poultry

Posted on by Fidel Toldr?

Author: Fidel Toldr?

Publisher: John Wiley & Sons

ISBN: 1118522672

Category: Technology & Engineering

Page: 528

View: 6982

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Posted in Technology & Engineering

Controlling Salmonella in Poultry Production and Processing

Posted on by Scott M. Russell, Ph.D.

Author: Scott M. Russell, Ph.D.

Publisher: CRC Press

ISBN: 1439821119

Category: Technology & Engineering

Page: 310

View: 7237

Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores: The origin of Salmonella in poultry Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing How to design a processing plant to eliminate Salmonella How to verify intervention strategies to ensure they are working Increasing yield during processing while controlling Salmonella New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products The differences between the EU and the U.S. with regard to Salmonella control Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Posted in Technology & Engineering

Food Safety Policy, Science, and Risk Assessment:

Posted on by Food and Nutrition Board,Food Forum,Institute of Medicine

Strengthening the Connection: Workshop Proceedings

Author: Food and Nutrition Board,Food Forum,Institute of Medicine

Publisher: National Academies Press

ISBN: 0309073235

Category: Medical

Page: 50

View: 6758

Posted in Medical

Food Microbiology

Posted on by Michael P. Doyle,Robert L. Buchanan

Fundamentals and Frontiers

Author: Michael P. Doyle,Robert L. Buchanan

Publisher: American Society for Microbiology Press

ISBN: 1555816266

Category: Science

Page: 1138

View: 998

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
Posted in Science

Gracey's Meat Hygiene

Posted on by David S. Collins,Robert J. Huey

Author: David S. Collins,Robert J. Huey

Publisher: John Wiley & Sons

ISBN: 1118650026

Category: Health & Fitness

Page: 352

View: 5623

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Posted in Health & Fitness

Food Safety Management

Posted on by Yasmine Motarjemi,Huub Lelieveld

A Practical Guide for the Food Industry

Author: Yasmine Motarjemi,Huub Lelieveld

Publisher: Academic Press

ISBN: 0123815053

Category: Technology & Engineering

Page: 1192

View: 8901

Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study Provides practical guidance on the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply
Posted in Technology & Engineering