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.

First comprehensive book to cover all pertinent safety issues concerning meats and processed meats

Biological Hazards in Meat and Processed Meats.- Main Concerns of Pathogenic Microorganisms in Meat.- Fate of Escherichia coli O157:H7 in Meat.- Insights into Fresh Meat Spoilage.- Mycotoxins in Meat and Processed Meat Products.- Transmissible Spongiform Encephalopathy and Meat Safety.- Decontamination and/or Protection Technologies for Meat Processing.- Strategies for On-Line Decontamination of Carcasses.- Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products.- Advanced Decontamination Technologies: Irradiation.- Control of Thermal Meat Processing.- Antimicrobials Treatment.- Biopreservation.- Oxidative Changes and Their Control in Meat and Meat Products.- Non-Biological Residues and Contaminants in Meat and Processed Meats.- Polycyclic Aromatic Hydrocarbons in Smoked Meats.- Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats.- Priority Environmental Chemical Contaminants in Meat.- Current Methodologies for the Detection of Contaminants in Meat and Processed Meats.- Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products.- Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork.- Molecular Analysis of Pathogenic Bacteria and Their Toxins.- Methodologies for the Detection of BSE Risk Material in Meat and Meat Products.- GMO Detection.- Risk Assessment and Regulations on Meat Safety.- Principles of Predictive Modeling.- Predictive Modeling of Pathogen Growth in Cooked Meats.- Microbiological Quantitative Risk Assessment.- Quantitative Risk Assessment of Bovine Spongiform Encephalopathy.- Regulations on Meat Hygiene and Safety in the European Union.- Regulations on Meat Hygiene in the USA.