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Author: P. Paulsen
Publisher: BRILL
ISBN: 9086867901
Category : Technology & Engineering
Languages : en
Pages : 399
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Book Description
Game meat, previously often considered as an 'exotic' food, or being relevant only in remote regions, is becoming increasingly popular. In order to provide sufficient quantities of nutritious, wholesome and safe game meat, a number of measures have to be implemented along the food chain- from the forest/field or fenced area where the animals are harvested, to the point of consumption. These involve monitoring and control of diseases of game animals transmissible to man, technology and hygiene of game meat processing and specifics of products manufactured from game meat. This book combines 30 contributions of various experts in the field, addressing four main topics: i.e. 'hygiene and management of microbial contamination in fresh meat from game', 'zoonoses and epidemiology', 'risk assessment and quality assurance along the game meat chain' and 'quality issues in game meat products'. The focus on Europe is expanded by presenting specifics of the game meat chain in African and Asian regions, with a view to provide information on 'bushmeat' consumed by the indigenous population. Similar to the first volume in this series, this volume follows a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.
Author: P. Paulsen
Publisher: BRILL
ISBN: 9086867901
Category : Technology & Engineering
Languages : en
Pages : 399
Get Book Here
Book Description
Game meat, previously often considered as an 'exotic' food, or being relevant only in remote regions, is becoming increasingly popular. In order to provide sufficient quantities of nutritious, wholesome and safe game meat, a number of measures have to be implemented along the food chain- from the forest/field or fenced area where the animals are harvested, to the point of consumption. These involve monitoring and control of diseases of game animals transmissible to man, technology and hygiene of game meat processing and specifics of products manufactured from game meat. This book combines 30 contributions of various experts in the field, addressing four main topics: i.e. 'hygiene and management of microbial contamination in fresh meat from game', 'zoonoses and epidemiology', 'risk assessment and quality assurance along the game meat chain' and 'quality issues in game meat products'. The focus on Europe is expanded by presenting specifics of the game meat chain in African and Asian regions, with a view to provide information on 'bushmeat' consumed by the indigenous population. Similar to the first volume in this series, this volume follows a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.
Author: Peter Paulsen
Publisher: Brill Wageningen Academic
ISBN: 9789086862955
Category : Animals
Languages : en
Pages : 0
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Book Description
Increased consumers ́ demand for game meat is driven by various motivations. In order to fulfil this demand for safe, wholesome and nutritious meat, management of wild game and establishment of adequate supply chains are required. Identification and assessment of hazards of biological and non-biological origin help to design and implement effective control measures. This requires cooperation of the stakeholders, of food safety authorities and scientists. Game meat safety extends from the wildlife-human interface to wildlife-livestock interactions, as regards transfer of pathogenic agents or transfer of residues. Thus, assurance of game meat hygiene is a multidisciplinary task, and involves tackling a variety of safety and quality issues for a number of species under diverse living conditions and modes of harvesting. This is reflected in the contents of this volume, with 19 contributions on free-living or farmed game and on invasive species, namely the warthog in South Africa.This volume is the third in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach. Like its predecessors, it is targeted at scientists in academia and industry, graduate students as well as to governmental officials in veterinary public health and food safety.
Author: P. Paulsen
Publisher: Springer Science & Business Media
ISBN: 9086867235
Category : Science
Languages : en
Pages : 351
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Book Description
Game meat is consumed world-wide. In most regions, it contributes only a small part to the overall meat and food supply, but for reasons of animal welfare and sustainability it is sometimes considered an alternative to meat from farmed animals. Despite differences in game species, ante mortem conditions (free-range or fenced; wild or semi-domesticated), hunting or harvesting procedures and further handling of the carcass, there are common requirements as regards meat safety and quality. Whereas meat hygiene and safety have been an issue in game meat for export/import for a long time, primary production, domestic supply and direct supply to the consumer have recently been addressed by legislation and these sectors still present unresolved questions and challenges. This book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. 'hygiene and microbiology', 'epidemiology', 'risk assessment and management' and 'muscle biology and meat quality'. In addition to contributions on this topic by authors from eight European countries, a South African perspective is provided, thus representing the standpoint of a major game meat exporter. This volume is the first in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.
![International Conference “Game Meat Hygiene in Focus” : location: University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1–3, Brno, Czech Republic ; 18th–19th June, 2009 ; [Abstracts of lectures and posters] PDF](https://books.google.com/books/content/images/frontcover/8k7zxwEACAAJ?fife=w80-h100)
Author:
Publisher:
ISBN: 9788073050771
Category :
Languages : en
Pages :
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Book Description
Author: Standards Australia Limited
Publisher:
ISBN: 9780733785665
Category : Meat industry and trade
Languages : en
Pages : 59
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Book Description
Author: Australia and New Zealand Food Regulation Ministerial Council. Food Regulation Standing Committee
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 76
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Book Description
"This Standard completely supersedes the previous version (SCARM Report No. 57; AS 4464:1997) and states the standards required for producing game meat for human consumption from wild animals and birds killed in their natural environment. It sets the minimum standards required in hygiene for harvesting, transporting, processing, packaging and storage, to ensure a safe and wholesome product. Provision is made for small animals such as hare and game birds presented whole. The Standard does not apply to production from animals or birds unable to roam free, herded or kept under supervision, nor to processing game animals into processed meat products. It does not apply to birds presented for sale eviscerated and without feathers. Generally, it does not apply to 'captured game', which can have detailed ante-mortem inspection prior to slaughter. However, possum presented live are included within this Standard." -- Publisher.
Author: David S. Collins
Publisher: John Wiley & Sons
ISBN: 1118650026
Category : Medical
Languages : en
Pages : 347
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Book Description
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Author: Nevijo Zdolec
Publisher: CRC Press
ISBN: 1315352834
Category : Science
Languages : en
Pages : 373
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Book Description
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.
Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher: Food & Agriculture Org.
ISBN: 9789251034255
Category : Business & Economics
Languages : en
Pages : 236
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Book Description
The Codex Alimentarius presents adopted international food standards in a uniform manner. The full set, when complete, will comprise 14 volumes. Of these, nine will present standards and codes of practices compiled on a commodity-by-commodity basis, and two will deal with residues of pesticides and veterinary drugs in foods. Other volumes will contain information on acceptances of standards, as well as methods of analysis and sampling. Print editions are available in English, French, and Spanish. The title is also available as a tri-lingual CD-ROM.
Author: Great Britain
Publisher:
ISBN: 9780110533629
Category : Game and game-birds
Languages : en
Pages : 36
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Book Description
