Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product.

To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and BSE material that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety and other recent trends in the field.

This book is written by distinguished international contributors from 18 countries with excellent experience and reputation. In addition, brings together advances in different safety approaches.

Fidel Toldrá is a Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia, Spain.

Table of Contents

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

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