Part I Biological Hazards in Meat and Processed Meats
1 Main Concerns of Pathogenic Microorganisms in Meat . . . . . . . . . . 3
Birgit Nørrung, Jens Kirk Andersen, and Sava Buncic
2 Fate of Escherichia coli O157:H7 in Meat . . . . . . . . . . . . . . . . . . . . . 31
Angela Laury, Alejandro Echeverry, and Mindy Brashears
3 Insights into Fresh Meat Spoilage . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Spiros Paramithiotis, P.N. Skandamis, and George-John E. Nychas
4 Mycotoxins in Meat and Processed Meat Products . . . . . . . . . . . . . . 83
Jean- Denis Bailly and Philippe Guerre
5 Transmissible Spongiform Encephalopathy and Meat Safety. . . . . . . 125
Hester J. T. Ward and Richard S.G. Knight
Part II Decontamination and/or Protection Technologies for Meat
Processing
6 Strategies for On-Line Decontamination of Carcasses. . . . . . . . . . . . 149
Oleksandr A. Byelashov and John N. Sofos
7 Advanced Decontamination Technologies: High Hydrostatic
Pressure on Meat Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
Margarita Garriga and Teresa Aymerich
8 Advanced Decontamination Technologies: Irradiation . . . . . . . . . . . . 209
Eun Joo Lee and Dong U. Ahn
9 Control of Thermal Meat Processing . . . . . . . . . . . . . . . . . . . . . . . . . 229
Carl L. Griffis and Tareq M. Osaili
10 Antimicrobials Treatment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255
Eleftherios H. Drosinos, Panagiotis N. Skandamis,
and Marios Mataragas
11 Biopreservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 297
Bruna C. Gomes, Lizziane K. Winkelstro¨ ter, Fernanda B. dos Reis,
and Elaine C. P. De Martinis
12 Oxidative Changes and Their Control in Meat
and Meat Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313
Karl-Otto Honikel
Part III Non-Biological Residues and Contaminants in Meat
and Processed Meats
13 Polycyclic Aromatic Hydrocarbons in Smoked Meats . . . . . . . . . . . . 343
Peter Sˇ imko
14 Veterinary Drugs and Growth Promoters Residues in Meat
and Processed Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365
Milagro Reig and Fidel Toldra´
15 Priority Environmental Chemical Contaminants in Meat. . . . . . . . . . 391
Gianfranco Brambilla, Annalaura Iamiceli,
and Alessandro diDomenico
Part IV Current Methodologies for the Detection of Contaminants
in Meat and Processed Meats
16 Real-Time PCR Methods for Detection of Foodborne Bacterial
Pathogens in Meat and Meat Products . . . . . . . . . . . . . . . . . . . . . . . 427
Marta Herna´ndez, Flemming Hansen, Nigel Cook,
and David Rodrı´guez-La´ zaro
17 Detecting and Tracking Emerging Pathogenic and Spoilage
Bacteria from Farm to Fork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447
Geraldine Duffy
18 Molecular Analysis of Pathogenic Bacteria and Their Toxins . . . . . . 461
Catherine M. Logue and Lisa K. Nolan
19 Methodologies for the Detection of BSE Risk Material in Meat
and Meat Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 499
Ernst Lu¨ cker
20 GMO Detection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 515
Jaroslava Ovesna´ , Katerˇina Demnerova´ ,
and Vladimı´ra Pouchova´
Part V Risk Assessment and Regulations on Meat Safety
21 Principles of Predictive Modeling. . . . . . . . . . . . . . . . . . . . . . . . . . . . 535
Marie Laure Delignette-Muller
22 Predictive Modeling of Pathogen Growth in Cooked Meats. . . . . . . . 559
Harshavardhan Thippareddi, Jeyamkondan Subbiah,
Nageswara Rao Korasapati, and Marcos X. Sanchez-Plata
23 Microbiological Quantitative Risk Assessment . . . . . . . . . . . . . . . . . 591
Silvia Dominguez and Donald W. Schaffner
24 Quantitative Risk Assessment of Bovine Spongiform
Encephalopathy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 615
Toshiyuki Tsutsui and Fumiko Kasuga
25 Regulations on Meat Hygiene and Safety in the European
Union . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631
Ron H. Dwinger, Thomas E. Golden, Maija Hatakka,
and Thierry Chalus
26 Regulations on Meat Hygiene in the USA . . . . . . . . . . . . . . . . . . . . . 649
Robert (Skip) A. Seward
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 685