BOOK
Ensuring safety and quality in the production of beef Volume 1
Prof. Gary R. Acuff | Prof. James S. Dickson | Ms Elaine Berry | Mr James Wells | Mr John W. Schmidt | Mr Joseph M. Bosilevac | Dr Pina M. Fratamico | Mr John W. Schmidt | Mr Joseph M. Bosilevac | Dr Pina M. Fratamico | Friederike Hilbert | Frans J. M. Smulders | Prof. Peter Paulsen | Prof. Grant Dewell | Dr Lynn Post | Dr William James | Prof. Gary R. Acuff | Prof. James S. Dickson | Dr Declan J. Bolton | Ms Janet M. Riley | Tristan P. Foster | Dr Daniel D. Buskirk
(2017)
Additional Information
Book Details
Abstract
Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.
Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.
Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef’s role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business… all-in-all, a great read!"
Meat Science
"This volume promises to be a valuable resource for the animal science research community."
Prof. John Kennelly, University of Alberta, Canada; and President of the Global Federation of Higher Education Associations for Agriculture and the Life Sciences (GCHERA)
"Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry. Authors reflect international expertise, and the topics are well-organized and germane to beef’s role in public health. Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader. The text reflects the thoughts and knowledge of some of the best food safety minds in the business… all-in-all, a great read!"
Meat Science
Sample content
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction.Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.
Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.
Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents\r | vi | ||
| Series list\r | x | ||
| Acknowledgements\r | xiv | ||
| Introduction\r | xv | ||
| Part 1 Ensuring safety on the farm\r | xv | ||
| Part 2 Ensuring safety at slaughter \r | xviii | ||
| Part 1 Ensuring safety on the farm | 1 | ||
| Chapter 1 Pathogens affecting beef\r | 3 | ||
| 1 Introduction\r | 3 | ||
| 2 Zoonotic diseases related to cattle: anthrax, bovine spongiform encephalopathy (BSE), brucellosis and tuberculosis | 6 | ||
| 3 Zoonotic parasites and viruses related to cattle: Cryptosporidium, Giardia and haemorrhagic fevers | 9 | ||
| 4 Major zoonotic pathogens related to cattle: Escherichia coli, Salmonella and Campylobacter | 11 | ||
| 5 Additional pathogens related to cattle: Leptospira, Listeria and other pathogens | 16 | ||
| 6 Pathogen control: good animal management and biosecurity practices | 18 | ||
| 7 Pathogen control: use of vaccines\r | 20 | ||
| 8 Pathogen control: non-traditional interventions\r | 23 | ||
| 9 Summary and future trends\r | 24 | ||
| 10 Where to look for further information\r | 25 | ||
| 11 References\r | 25 | ||
| Chapter 2 Methods for detecting pathogens in the beef food chain: an overview | 35 | ||
| 1 Introduction\r | 35 | ||
| 2 Rapid methods for detecting pathogens in beef\r | 37 | ||
| 3 Advantages and limitations of rapid methods\r | 39 | ||
| 4 Detecting antibiotic resistance in pathogens\r | 40 | ||
| 5 Summary and future trends\r | 48 | ||
| 6 Where to look for further information\r | 50 | ||
| 7 References\r | 51 | ||
| Chapter 3 Methods for detecting pathogens in the beef food chain: detecting particular pathogens | 59 | ||
| 1 Introduction\r | 59 | ||
| 2 Methods used to detect E. coli O157:H7 \nand non-O157 STEC | 60 | ||
| 3 Culture isolation of E. coli O157:H7 and \nnon-O157 STEC | 63 | ||
| 4 Methods used to detect Salmonella\r | 64 | ||
| 5 Methods used to detect Listeria and Campylobacter\r | 65 | ||
| 6 Methods used to detect Clostridium, Bacillus cereus and MAP | 67 | ||
| 7 Developing standardised methods for pathogen detection: the case of the FSIS Microbiology Laboratory Guidebook method for testing for non-O157 STEC | 69 | ||
| 8 Where to look for further information\r | 70 | ||
| 9 References\r | 72 | ||
| Chapter 4 Food safety management on farms producing beef | 79 | ||
| 1 Introduction\r | 79 | ||
| 2 Good farming practices and biosecurity for \nbeef cattle farms | 80 | ||
| 3 Animal handling and animal welfare\r | 85 | ||
| 4 Clean cattle policy\r | 86 | ||
| 5 From GFP to pre-harvest food safety management: the case of E. coli O157 | 87 | ||
| 6 Quality assurance programmes for beef production\r | 90 | ||
| 7 Summary\r | 90 | ||
| 8 Future trends in research\r | 90 | ||
| 9 Where to look for further information\r | 90 | ||
| 10 References\r | 91 | ||
| Chapter 5 Ensuring the safety of feed for beef cattle | 95 | ||
| 1 Introduction\r | 95 | ||
| 2 Food safety risks in purchased or raised feeds\r | 96 | ||
| 3 Chemical food safety risks\r | 97 | ||
| 4 Storage, mixing and delivery of feed\r | 98 | ||
| 5 Summary\r | 101 | ||
| 6 Where to look for further information\r | 101 | ||
| 7 References\r | 101 | ||
| Part 2 Ensuring safety at slaughter | 131 | ||
| Chapter 6 Detecting antibiotic residues in animal feed: the case of distiller’s grains | 105 | ||
| 1 Introduction\r | 105 | ||
| 2 Distiller’s grains as animal feed\r | 106 | ||
| 3 Multiresidue methods for analysing veterinary and other residues in food and feed | 107 | ||
| 4 Multiresidue analysis in practice: ion-trap tandem mass spectrometry | 108 | ||
| 5 Multiresidue analysis in practice: orbitrap high-resolution mass spectrometry | 111 | ||
| 6 Testing samples of distiller’s grains\r | 113 | ||
| 7 The survival of antibiotic residues in distiller’s grains\r | 116 | ||
| 8 Assessing the risk of antimicrobial resistance\r | 118 | ||
| 9 Summary and future trends\r | 118 | ||
| 10 Where to look for further information\r | 120 | ||
| 11 References\r | 126 | ||
| Chapter 7 Beef carcass inspection systems | 133 | ||
| 1 Introduction\r | 133 | ||
| 2 Successful meat inspection programmes: an overview\r | 134 | ||
| 3 Ante-mortem inspection\r | 136 | ||
| 4 Post-mortem inspection\r | 139 | ||
| 5 Important inspection procedures\r | 142 | ||
| 6 Summary\r | 143 | ||
| 7 Where to look for further information\r | 144 | ||
| 8 References\r | 144 | ||
| Chapter 8 Maintaining the safety and quality of beef carcass meat | 145 | ||
| 2 Process flow description\r | 146 | ||
| 3 Bacterial attachment to meat surfaces\r | 147 | ||
| 4 Decontamination methods\r | 148 | ||
| 5 Decontamination treatments: hot water and organic acids | 151 | ||
| 6 Decontamination treatments: other interventions\r | 156 | ||
| 7 Processing operations: fabrication\r | 158 | ||
| 8 Packaging, storage and shelf life\r | 160 | ||
| 9 Conclusions\r | 162 | ||
| 10 References\r | 162 | ||
| Chapter 9 Optimizing the microbial shelf life of \nfresh beef | 169 | ||
| 1 Introduction\r | 169 | ||
| 2 The factors affecting beef spoilage and microbial shelf life | 170 | ||
| 3 Microbial spoilage of fresh beef\r | 171 | ||
| 4 Prerequisite actions for increased shelf life of beef\r | 172 | ||
| 5 Chilling: ensuring palatability while reducing microbial spoilage of beef | 173 | ||
| 6 Packaging for beef products\r | 174 | ||
| 7 Active and intelligent packaging for beef products\r | 177 | ||
| 8 Conclusions\r | 180 | ||
| 9 Where to look for further information\r | 180 | ||
| 10 References\r | 180 | ||
| Chapter 10 Ensuring beef safety through consumer education | 187 | ||
| 1 Introduction\r | 187 | ||
| 2 Beef preparation and food safety advice: before 1993\r | 187 | ||
| 3 Responses to the 1993 E. coli outbreak: 1993–2000\r | 189 | ||
| 4 Determining reliable indicators of beef safety: 2000–present | 190 | ||
| 5 Global food safety education\r | 192 | ||
| 6 Awareness and behaviour changes in the United States | 193 | ||
| 7 Global changes in awareness and behaviour\r | 196 | ||
| 8 Conclusion\r | 197 | ||
| 9 References\r | 197 | ||
| Chapter 11 Traceability in the beef supply chain | 201 | ||
| 1 Introduction | 201 | ||
| 2 Traceability defined\r | 202 | ||
| 3 Methods of unique cattle identification\r | 204 | ||
| 4 Beef identification by barcoding\r | 208 | ||
| 5 Traceability information systems\r | 211 | ||
| 6 Case study: using the EPCglobal Network for cattle and beef traceability | 217 | ||
| 7 Future trends\r | 217 | ||
| 8 Conclusion\r | 219 | ||
| 9 Where to look for further information\r | 220 | ||
| 10 References\r | 220 | ||
| Index | 229 |