Contamination of Beef Products PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Contamination of Beef Products PDF full book. Access full book title Contamination of Beef Products by Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee. Download full books in PDF and EPUB format.
Author: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee
Publisher: The Stationery Office
ISBN: 9780215054197
Category : Political Science
Languages : en
Pages : 32
Get Book Here
Book Description
The Environment, Food and Rural Affairs Committee report that current arrangements for testing and control across the European food industry have failed UK consumers. The Food Standards Agency (FSA) needs clear powers and responsibilities so that it can respond more effectively to any future food adulteration scandal. The Committee's short inquiry into contamination of beef products by horsemeat and pork follows a growing problem of food adulteration across Europe, first reported from Ireland in January 2013. The report recommends: the FSA be given the statutory powers to require producers to undertake testing, taking into account the level of risk; all testing results must be reported to the FSA whether they are mandated by the FSA or carried out independently; a broader range of testing to provide greater assurance to consumers. The Committee warns the Government that it should not, at this time, propose to reduce the labelling standards applied to British food. Moreover, the findings to date are likely to be the tip of the iceberg. The strong indications that people have intentionally substituted horsemeat for beef lead the Committee to conclude that British consumers have been cynically and systematically duped in pursuit of profit by elements within the food industry.
Author: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee
Publisher: The Stationery Office
ISBN: 9780215054197
Category : Political Science
Languages : en
Pages : 32
Get Book Here
Book Description
The Environment, Food and Rural Affairs Committee report that current arrangements for testing and control across the European food industry have failed UK consumers. The Food Standards Agency (FSA) needs clear powers and responsibilities so that it can respond more effectively to any future food adulteration scandal. The Committee's short inquiry into contamination of beef products by horsemeat and pork follows a growing problem of food adulteration across Europe, first reported from Ireland in January 2013. The report recommends: the FSA be given the statutory powers to require producers to undertake testing, taking into account the level of risk; all testing results must be reported to the FSA whether they are mandated by the FSA or carried out independently; a broader range of testing to provide greater assurance to consumers. The Committee warns the Government that it should not, at this time, propose to reduce the labelling standards applied to British food. Moreover, the findings to date are likely to be the tip of the iceberg. The strong indications that people have intentionally substituted horsemeat for beef lead the Committee to conclude that British consumers have been cynically and systematically duped in pursuit of profit by elements within the food industry.
Author: Fidel Toldrá
Publisher: Springer Science & Business Media
ISBN: 0387890262
Category : Medical
Languages : en
Pages : 701
Get Book Here
Book Description
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, 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, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Author: Christopher Leonard
Publisher: Simon and Schuster
ISBN: 1451645813
Category : Business & Economics
Languages : en
Pages : 384
Get Book Here
Book Description
A former agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who are raising prices and outmaneuvering reforms.
Author: J Sofos
Publisher: Elsevier
ISBN: 1845691024
Category : Technology & Engineering
Languages : en
Pages : 809
Get Book Here
Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process
Author: D Schrenk
Publisher: Woodhead Publishing
ISBN: 0081006756
Category : Technology & Engineering
Languages : en
Pages : 620
Get Book Here
Book Description
Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research. - Includes expanded coverage on risk assessment and testing technologies - Presents fully updated chapters to provide the most up-to-date information in research on food chemical safety - Provides new information on hot topic areas, such as food additives, mycotoxins, nanomaterials and food contact materials
Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 9781444320930
Category : Technology & Engineering
Languages : en
Pages : 560
Get Book Here
Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Author: United States. Food Safety and Inspection Service. Microbiology Division
Publisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 556
Get Book Here
Book Description
Author: Begoña Panea
Publisher: MDPI
ISBN: 3039433725
Category : Science
Languages : en
Pages : 154
Get Book Here
Book Description
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
Author: National Research Council
Publisher: National Academies Press
ISBN: 030908928X
Category : Medical
Languages : en
Pages : 425
Get Book Here
Book Description
Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Author: M. en Duizer Koopmans (E.)
Publisher:
ISBN: 9781578811304
Category : Food
Languages : en
Pages : 0
Get Book Here
Book Description
