Safety of Meat and Processed Meat

Meat Safety 

A comprehensive reference on the safety of meat and processed meat products, covering hazards, contamination control, detection methods, risk assessment, and regulatory aspects throughout the meat production chain. The book examines biological, chemical, and environmental contaminants, as well as modern technologies used to improve meat safety, quality, and shelf life. It provides a scientific overview of current challenges and advances in meat safety from slaughter to final consumption.

Key Features

• Comprehensive coverage of meat and processed meat safety
• Discusses foodborne pathogens such as E. coli and Listeria monocytogenes
• Covers toxins, biogenic amines, and microbial hazards
• Reviews meat decontamination technologies
• Examines active packaging and bioprotective cultures
• Discusses chemical contaminants, residues, and veterinary drugs
• Covers nitrosamines, PAHs, and environmental pollutants
• Reviews detection methods for pathogens, toxins, and contaminants
• Includes risk assessment and predictive microbiology approaches
• Discusses regulations, food safety standards, and consumer concerns
• Written by leading international experts in food safety and meat science