`Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef’s role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business… all-in-all, a great read!` Meat Science Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality. Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef. Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Audience: Academic researchers in meat, dairy and animal science; Government agencies responsible for food safety/quality and livestock farming; Meat and dairy processors
Audience: Academic researchers in meat, dairy and animal science; Government agencies responsible for food safety/quality and livestock farming; Meat and dairy processors
Table of Contents
Part 1 Ensuring safety on the farm1. Pathogens affecting beef: James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA;
2. Methods for detecting pathogens in the beef food chain: an overview: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
3. Methods for detecting pathogens in the beef food chain: detecting particular pathogens: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
4. Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria;
5. Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA;
6. Detecting antibiotic residues in animal feed: the case of distiller’s grains: Lynn Post, Food and Drug Administration, USA;
Part 2 Ensuring safety at slaughter
7. Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA;
8. Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA;
9. Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland;
10. Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA;
11. Traceability in the beef supply chain Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA
