Collins / Huey Gracey's Meat Hygiene

11. Auflage 2014
ISBN: 978-1-118-65001-1
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 352 Seiten, E-Book

Gracey's Meat Hygiene, Eleventh Edition is thedefinitive reference for veterinarians working in meat hygienecontrol. This new edition of a classic text reflects therecent significant changes in science, legislation and practicalimplementation of meat hygiene controls in the UK, Europe andworldwide since the 10th edition was published in 1999. Anexcellent practical guide for teaching food hygiene to veterinarystudents worldwide, in addition to laying the foundations of foodanimal anatomy, pathology and disease. New chapters addressthe increased concern of both the public and inspectors to issuesof animal welfare and recognise the role of the profession, andinterest from the consumer, in environmental protection.
Key features include:
* Fully updated new edition, in a refreshed design with colourphotographs and illustrations throughout.
* Includes new content on meat hygiene inspection covering thecomponents of an integrated food safety management system as wellas animal health and welfare controls in the 'farm tofork' system.
* A practical approach to health and safety in meat processing isoutlined by identifying the hazards and then describing how thesecan best be controlled.
* With contributions from veterinary and industry experts, thisedition is both a valuable teaching aid and a practical referencefor veterinarians and all food business operators and theirstaff.

Autoren/Hrsg.

Collins, David S.

Huey, Robert J.

Inhaltsverzeichnis

Chapter 1: The Food Animals
Chapter 2: Anatomy
Chapter 3: Meat Establishment Construction and Equipment
Chapter 4: Preservation of Meat
Chapter 5: Plant Sanitation
Chapter 6: From Farm To Slaughter
Chapter 7: Humane Slaughter
Chapter 8: Meat Hygiene Practice
Chapter 9: Meat Inspection Protocols
Chapter 10: Poultry Production, Slaughter and Inspection
Chapter 11: Exotic Meat Production
Chapter 12: Food Poisoning and Meat Microbiology
Chapter 13: Controls on veterinary drug residues in the European Union
Chapter 14: Health and Safety in Meat Processing

Über Autor(innen)

David S Collins, MVB, DVPH(MH), MRCVS
Formally City Veterinarian for Belfast, he has served as aMember of Northern Ireland Food Standards Advisory Committee aswell as on the Meat Hygiene Advisory Committee of the UK FoodStandards Agency.His work has involved forensic investigation forthe Ministry of Defence and insurance companies, advisingveterinary pharmaceutical companies regarding adverse reactions,product registration and clinical trials, and advising thegovernment on animal experimentation including clinical trials forveterinary pharmaceuticals. He is a former Chief Examiner forthe Royal College of Veterinary Surgeons in Veterinary PublicHealth, and was Consultant Editor for Northern Ireland VeterinaryToday.
Robert J Huey, TD, MVB, DVPH(MH), MRCVS
Robert is Chief Veterinary Officer in the Department ofAgriculture and Rural Development Northern Ireland (DARDNI)veterinary service. He is currently Vice-President of theFederation of Veterinarians of Europe, and a past President of theUnion of European Veterinary Hygienists. He is also a formerPresident of the Veterinary Public Health Association, and wasSenior Examiner in Veterinary Public Health for the Royal Collegeof Veterinary Surgeons, 1998-2010.