Title: Microbiological Analysis of Red Meat, Poultry and Eggs
Editor: G. C. Mead
Publisher: Woodhead Publishing Limited / CRC Press
Publication Year: 2007
ISBN: Not specified in excerpt
Microbiological Analysis of Red Meat, Poultry and Eggs provides an authoritative, comprehensive examination of the methods and standards used to detect and control microbial contamination in animal-derived food products. Edited by renowned food safety expert G. C. Mead, this volume bridges laboratory testing methodologies with practical quality assurance across the supply chain. It serves as an essential, indispensable resource for food microbiologists, quality control personnel, food safety inspectors, and academic researchers.
Key Topics Covered:
- Pathogen Detection & Identification: Standardized laboratory methods for identifying spoilage organisms and foodborne pathogens in fresh meats and eggs.
- Sampling & Testing Protocols: Best practices for sample collection, preparation, and analytical accuracy across processing environments.
- Quality Assurance & Safety Standards: Implementing HACCP principles and regulatory guidelines to minimize contamination risks from farm to fork.
- Intervention & Control Strategies: Evaluating processing technologies and hygiene management practices designed to enhance shelf life and consumer safety.
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