Safety Analysis of Foods of Animal Origin PDF. We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin set such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource —
Covers all relevant biological and environmental contaminants
Details methods to protect foods from bacteria, viruses, or parasites
Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.
Table of Contents
MEAT, PROCESS EDMEATS AND POULTRY Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess Microbial Foodborne Pathogens, M. Mataragas and E.H. Drosinos Parasites, A. Näreaho Mycotoxin Analysis in Poultry and Processed Meats, J.-D. Bailly and P. Guerre Detection of Genetically Modified Organisms in Processed Meats and Poultry, A. Germini and A. Tonelli Detection of Adulterations: Addition of Foreign Proteins, M.C. GarcÃa López and M.L. Marina Alegre Detection of Adulterations: Identification of Animal Species, J.A. Lenstra Detection of Irradiated Ingredients, E.M. Stewart Growth Promoters, M. Reig and F. Toldrá Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. di Domenico Biogenic Amines, M.C. Vidal-Carou, M.L. Latorre-Moratalla, and S. Bover-Cid Nitrosamines, S. Rath and F.G. Reyes Reyes Polycyclic Aromatic Hydrocarbons, P. Å imko
