Improving the Safety of Fresh Meat (Hardback)John N. Sofos (editor)
- Not available
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.
Publisher: Taylor & Francis Inc
Number of pages: 780
Weight: 1338 g
Dimensions: 229 x 152 mm