Ensuring safety and quality in the production of beef Volume 1: Safety (Burleigh Dodds Series in Agricultural Science, Band 11) - Hardcover

Über die Autorinnen und Autoren

Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.

Dr. William James served as the Chief Veterinarian and a Senior Executive upon retirement from the United States Department of Agriculture - Food Safety and Inspection Service. During his 28 year career he worked in the offices of Field Operations, Policy, Science, and International Affairs. Among Dr. James' responsibilities were supervision of District Offices, direction of ante-mortem and post-mortem inspection of livestock and poultry, pathogen and residue sampling implementation, coordination of animal humane handling enforcement throughout the country, and executive oversight of import and export issues for FSIS.

Dr. James is now the Chief Consultant at William James & Associates, LLC. Drawing from his extensive experience, he provides assistance on international and domestic issues of regulatory compliance, foreign equivalence requirements, humane handling, supply chain security, and other areas of food safety and international trade. Dr. James received the degree of Doctor of Veterinary Medicine from Louisiana State University, and a Master of Public Health from Johns Hopkins University.

Von der hinteren Coverseite

This volume promises to be a valuable resource for the animal science research community (Prof. John Kennelly, Univ. of Alberta, Canada; also president of the Global Federation of Higher Education Associations for Agriculture and the Life Sciences (GCHERA))

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.

Dr Gary Acuff as Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA. Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA. Both are Fellows of the International Association for Food Protection and the American Academy of Microbiology.

This volume promises to be a valuable resource for the animal science research community (Prof. John Kennelly, Univ. of Alberta, Canada; also president of the Global Federation of Higher Education Associations for Agriculture and the Life Sciences (GCHERA))

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.

Dr Gary Acuff as Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA. Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA. Both are Fellows of the International Association for Food Protection and the American Academy of Microbiology.

Aus dem Klappentext

'This volume promises to be a valuable resource for the animal science research community' (Prof. John Kennelly, Univ. of Alberta, Canada; also president of the Global Federation of Higher Education Associations for Agriculture and the Life Sciences (GCHERA))

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.

Dr Gary Acuff as Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA. Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA. Both are Fellows of the International Association for Food Protection and the American Academy of Microbiology.