Risk Assessment of Campylobacter Spp. in Broiler Chickens and Vibrio Spp. in Seafood PDF Download
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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251048863
Category : Business & Economics
Languages : en
Pages : 68
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Book Description
On cover and title page: WHO food safety consultations.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251048863
Category : Business & Economics
Languages : en
Pages : 68
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Book Description
On cover and title page: WHO food safety consultations.
Author: Victoria Alday-Sanz
Publisher: Nottingham University Press
ISBN: 1904761593
Category : Science
Languages : en
Pages : 937
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Book Description
A comprehensive source of information on all aspects of shrimp production, this reference covers not only the global status of shrimp farming, but also examines shrimp anatomy and physiology. From nutrition to health management and harvesting issues to biosecurity, this well-researched volume evaluates existing knowledge, proposes new concepts, and questions common practices. With an extensive review on worldwide production systems, this compilation will be highly relevant to research scientists, students, and shrimp producers.
Author: M. Brown
Publisher: Woodhead Publishing
ISBN: 9781855735859
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.
Author: Frans J.M. Smulders
Publisher: BRILL
ISBN: 9086865348
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
For the veterinarian, monitoring and surveillance represent the best means of ensuring sustainable animal production at a time when consumer demands reflect awareness that many of the hazards associated with food animal production can be minimised or avoided through proper management at the primary production level. Preventive medicine and quality and safety assurance programmes are primarily based on knowledge of the existing strengths and weaknesses of the clients' enterprise and their ability to enact effective intervention measures. Accordingly, the food animal veterinarian relies upon effective monitoring of current performance and herd health status both for the purpose of maximising efficiency of production and providing an assurance that the primary food product meets required health standards in terms of freedom from those agents of concern that have their origin on the farm. These agents include foodborne parasites, pathogenic bacteria, some of which display a resistance to antimicrobial agents, contaminants of environmental origin, as well as chemical and pharmaceutical residues. The more successful these hazards are addressed at the farm, the better the quality and safety of the final product and their marketing possibilities will be. Communication between the primary producer and the food processing industry that facilitates real-time exchange of information on these issues is essential for the practice of preventive medicine at the herd and flock level. Integrated food chain quality and safety control programmes, when linked to such monitoring and surveillance principles in regard to both human and animal health, represent the means of achieving sustainable food animal production on a global scale, in line with the conclusions of WTO and EU. Volume 3 of the "Food Safety Assurance and Veterinary Public Health" series addresses this collaborative approach. Leading international experts from academia, industry and governmental institutions have been identified to deal with the various aspects of this collaborative approach in monitoring and surveillance.
Author:
Publisher: World Health Organization
ISBN: 9240024875
Category : Medical
Languages : en
Pages : 73
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251347395
Category : Technology & Engineering
Languages : en
Pages : 73
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Book Description
Globally, the Vibrio parahaemolyticus and Vibrio vulnificus represent important human pathogens associated with the consumption of seafood. In response to the requests for scientific advice from Codex Committee on Food Hygiene (CCFH), risk assessments for the pathogens V. vulnificus, V. cholerae, V. parahaemolyticus and guidance on methods for the detection of Vibrio spp. with seafood have been conducted and published previously by JEMRA. In order to provide an update on the state-of-the-art advice regarding risk assessment for V. parahaemolyticus and V. vulnificus in seafood, an expert meeting was convened. Several critical developments in the last decade were subsequently noted by the expert working group: 1) The emergence of highly pathogenic strains; 2) In response to climate change, there has been a significant geographical spread regarding when and where these seafood-associated Vibrio infections; 3) Demographic considerations are very important; 4) A range of new approaches for best practice; and 5) A range of new methods, such as those utilising genomics and satellite imagery. This report describes the output of that expert meeting.
Author: Matteo Savino
Publisher: BoD – Books on Demand
ISBN: 9533073136
Category : Business & Economics
Languages : en
Pages : 230
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Book Description
The term "risk" is very often associated with negative meanings. However, in most cases, many opportunities can present themselves to deal with the events and to develop new solutions which can convert a possible danger to an unforeseen, positive event. This book is a structured collection of papers dealing with the subject and stressing the importance of a relevant issue such as risk management. The aim is to present the problem in various fields of application of risk management theories, highlighting the approaches which can be found in literature.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240000186
Category : Medical
Languages : en
Pages : 86
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Book Description
Author:
Publisher: World Health Organization
ISBN: 9240012435
Category : Medical
Languages : en
Pages : 104
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251335176
Category : Technology & Engineering
Languages : en
Pages : 104
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Book Description
Human trichinellosis is caused by the consumption of raw or inadequately treated meat from domestic or game animals containing the larvae of parasites of the Trichinella species. Taenia saginata causes bovine cysticercosis, a parasitic disease of cattle, by the larval stage (Cysticercus bovis) of the human tapeworm Taenia saginata. Taeniosis, infection of humans with the adult tapeworm, ocurrs following consumption of beef with cysticerci that has not been sufficiently heated or frozen to kill the parasite. This report provides the spreadsheet models resulted in effective generation of the quantitative information needed by public health officials when evaluating different postmortem meat hygiene programmes for Trichinella spp. and Taenia saginata in meat. The models enable the development of science-based risk scenarios to assess the effect of various changes to digestion testing and meat inspection for Trichinella spp. and Taenia saginata on the residual risk of human trichinellosis and taeniosis. The outcome of estimation is based on changes in relative risks rather than specific estimates of risk.
