By Sava Buncic
Integrated Food Safety and Veterinary Public Health is a complete guide addressing food safety from an integrated veterinary perspective. It explains how hygienic food production benefits both animal welfare and human health while protecting the environment. This textbook focuses on foods of animal origin—meat, milk, poultry, eggs, and fish—where most foodborne diseases originate, providing strategies for prevention, control, and safe handling.
- Comprehensive coverage of animal-origin food safety and hygiene
- Explains the link between animal health, food safety, and public health
- Focuses on sustainable and preventive veterinary approaches
- Ideal for veterinarians, food inspectors, and public health professionals
Table of Contents
- Preface xi
- PART I: On-farm Phase in the Context of the Food Chain
- 1. Food Chain and Health Hazards
- 1.1 Characteristics of the Food Chain and Associated Hazards
- 1.2 Microbial Food-borne Pathogens – Sheryl Avery
- 1.3 Chemical Hazards in Foods
- 1.4 Genetically Modified Foods
- 1.5 Risk Assessment – Introduction – Phil Voysey
- 2. On-farm Factors and Health Hazards
- 2.1 Principles of Epidemiology as Applied to VPH – Ivar Vågsholm
- 2.2 Zoonotic Diseases in Farm Animals
- 2.3 On-farm Factors Affecting Food-borne Pathogens
- 2.4 Animal By-products, Wastes and the Environment
- 2.5 Risk Profiling of Farms – Example: Cysticercus in Calves
- PART II: Hygiene of Meat Production – Processing and Meat Inspection
- 3. Meat Industry
- 3.1 Trends in the Organization of the Meat Industry – Jeffrey Wood
- 3.2 Construction of Abattoirs
- 3.3 Water Quality and Sanitation in the Food Industry – Alison Small
- 4. Pre-slaughter Phase
- 4.1 Farm-to-Abattoir Phase – Paul Warriss
- 4.2 Food Chain Information
- 4.3 Ante-mortem Inspection – Alison Small
- 5. Slaughter and Dressing
- 5.1 Humane Slaughter – Steve Wotton
- 5.2 Hygiene of Slaughter – Cattle
- 5.3 Hygiene of Slaughter – Sheep
- 5.4 Hygiene of Slaughter – Pigs
- 5.5 Hygiene of Poultry Slaughter
- 5.6 Meat Decontamination
- 6. Post-mortem Meat Inspection
- 6.1 Meat Inspection – General Principles
- 6.2 Meat Inspection of Red Meat Animals
- 6.3 Judgement of Fitness
- 6.4 Rapid Laboratory Tests
- 6.5 Meat Inspection – Poultry
- 6.6 Sensory Evaluation of Meat – Geoffrey Nute
- 6.7 Certification and Marking of Foods of Animal Origin – Alison Small
- 7. Meat Preservation and Processing
- 7.1 Conversion of Muscle to Meat – Paul Warriss
- 7.2 Methods Used in Food Preservation and Processing
- 7.3 Basics of Food Microbiology – Sheryl Avery
- 7.4 Meat Products and Descriptive Assessment of Risk
- 7.5 Risk Profiling of Meat Products – Phil Voysey
- 8. Meat Safety Management at the Abattoir
- 8.1 GHP and HACCP Principles
- 8.2 Microbiological Examination for HACCP Verification
- 8.3 Hygiene Performance and Auditing of Abattoirs
- PART III: Hygiene of Production – Processing of Other Foods and Retail–Consumer Food Safety
- 9. Hygiene of Production – Processing of Other Foods
- 9.1 Hygiene of Milk and Dairy Products – Alison Small
- 9.2 Hygiene of Eggs and Egg Products
- 9.3 Hygiene of Fish
- 9.4 Hygiene of Honey
- 10. Food Hygiene and Safety at the Retail–Consumer Phase
- 10.1 Food Hygiene at Retail–Consumer Level – Carol-Ann Wilkin (née Reid)
- 10.2 Microbiological Criteria for Foods – Riitta Maijala
- 10.3 Foodborne Outbreak Investigation – Sarah O’Brien
- 10.4 Surveillance of Food-borne Diseases – Sarah O’Brien
- 10.5 Companion Animals and Public Health – Alison Small
- PART IV: Stable-to-Table Concept
- 11. Principles of Longitudinal and Integrated Food Safety Assurance
- 11.1 LISA Concept and its Main Elements
- 11.2 Risk Assessment of Campylobacter in Poultry – Birgit Nørrung
- 11.3 Risk Assessment of Salmonella in Pigs – Søren Aabo
- Index 381
