Food Microbiology and Food Safety -- Preface -- Contents -- Contributors -- Part 1: Biological Hazards in Meat and Processed Meats -- Main Concerns of Pathogenic Microorganisms in Meat -- Introduction -- Salmonella -- Campylobacter -- Yersinia -- Verotoxigenic Escherichia coli (VTEC) -- Listeria -- Staphylococcus aureus -- Clostridia -- Control of Microbial Foodborne Pathogens in the Meat Chain -- Occurrence of Foodborne Pathogens in the Meat Chain -- Meat Safety at Pre-harvest Level -- Prevention of Recycling of Pathogens in the Environment -- Prevention of Introduction and/or Spread of Pathogens Within the Farm -- Prevention of Ingestion of Pathogens by Animals -- Suppression of Pathogens Within Animal Gastrointestinal Tracts -- Enhancement of Animal Host Response -- Meat safety at Harvest Level -- Prevention/Reduction of Pathogen Spread During Transport and Lairaging -- Prevention/Reduction of Global Cross-Contamination via Abattoir Environment -- Prevention/Reduction of Carcass Contamination on the Slaughterline -- Elimination from and/or Suppression of Pathogens on Final Carcasses -- Prevention/Reduction of Contamination During Meat Boning/Cutting -- Meat Safety at Post-Harvest Level -- Further Processing of Meat -- Meat Products at Catering-Consumer Levels -- General Principles of Meat Safety Management -- References -- Fate of Escherichia coli O157:H7 in Meat -- Introduction -- Escherichia coli O157:H7 -- Human Health Concerns with E. coli O157:H7 -- History of E. coli O157:H7 in Meat Industry -- Sources of E. coli O157:H7 Cross-Contamination -- Survival of E. coli O157:H7 -- Physiology of Whole and Ground Meat Products -- Enhanced and Mechanically Tenderized Meat Concerns -- Intervention Strategies -- Conclusion -- References -- Insights into Fresh Meat Spoilage -- Development of Spoilage Microbiota -- Spoilage Evaluation and Prediction.

Strategies for Spoilage Control -- References -- Mycotoxins in Meat and Processed Meat Products -- Introduction -- Aflatoxins -- Introduction -- Origin and Toxicological Properties -- Synthesis -- Toxicity -- Regulation -- Contamination of Meat and Meat Products -- Metabolism sulfo-conjugated forms of AFM1, AFQ1 and AFP1 (for review Guengerich et al., 1998) -- Residual Persistence in Meat -- Synthesis During Meat Processing -- Ochratoxin A -- Introduction -- Origin and Toxicological Properties -- Synthesis -- Toxicity -- Regulation -- Contamination of Meat and Meat Products -- Metabolism (for review, see Ringot, Chango, Schneider, & Larondelle, 2006) -- Residual Persistence -- Synthesis During Meat Processing -- Zearalenone -- Introduction -- Origin and Toxicological Properties -- Synthesis -- Toxicity -- Regulation -- Contamination of Meat and Meat Products -- Metabolism -- Residual Contamination of Meat -- Synthesis During Meat Processing -- Trichothecenes -- Introduction -- Origin and Toxicological Properties -- Synthesis -- Toxicity -- Regulation -- Contamination of Meat and Meat Products -- Metabolism -- Residual Contamination of Meat -- Synthesis During Meat Processing -- Fumonisins -- Introduction -- Origin and Toxicological Properties -- Synthesis -- Toxicity -- Regulation -- Contamination of Meat and Meat Products -- Metabolism -- Residual Contamination of Meat -- Synthesis During Meat Processing -- Other Toxins -- Citrinin -- Origin and Toxicity -- Metabolism and Meat Contamination -- Cyclopiazonic Acid -- Origin and Toxicity -- Metabolism and Meat Contamination -- Conclusion -- References -- Transmissible Spongiform Encephalopathy and Meat Safety -- Introduction -- The Molecular Nature of Prion Diseases -- Epidemiology of Variant CJD and Other Human TSEs -- Variant CJD -- Risk Factors for Variant CJD.

Clinical Features of vCJD and Other Human TSEs -- Diagnosis of vCJD and Other Human TSEs -- BSE Epidemic and Relationship to Variant CJD -- Public Health Measures Implemented to Reduce Transmission of BSE -- Prevention of Spread of BSE Between Animals -- Detection of BSE in Cattle -- The Removal of High-Risk Material from the Food Chain -- Prevention of Transmission of BSE from Cattle to Humans -- Treatment of Human Prion Diseases -- Other Animal TSEs and the Risk to Humans -- Discussion -- References -- Part 2: Decontamination and/or Protection Technologies for Meat Processing -- Strategies for On-Line Decontamination of Carcasses -- Introduction -- Interventions Before Hide Removal -- Cleaning of Live Animals -- Cleaning of Stunned Animals -- Chemical Dehairing -- Interventions During and After Hide Removal But Before Evisceration -- Hide Removal -- Knife Trimming -- Spot-Cleaning by Steam/Water Vacuuming -- Preevisceration Decontamination -- Interventions During and After Evisceration -- Bung Tying and Evisceration -- Carcass Splitting -- Water Spray Washing -- Hot Water Treatment -- Decontamination with Steam -- Spraying with Chemical Antimicrobials -- Chlorine -- Chlorine Dioxide -- Organic Acids -- Other Chemical Antimicrobials -- Other Decontamination Processes -- Carcass Chilling -- Carcass Spraying Before Fabrication -- Multiple Hurdle Approach -- Future Trends -- References -- Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products -- Introduction -- General Effects of HHP -- Effect of HHP on Microorganisms -- High Hydrostatic Treatments to Improve the Food Safety of Different Types of Meat Products -- Raw Meats -- Cured Meat Products -- Cooked Meat Products -- Fermented Meat Products -- Combined Hurdles: Antimicrobials and High Hydrostatic Pressure -- Final Conclusions -- References.

Advanced Decontamination Technologies: Irradiation -- Introduction -- Food Irradiation -- Principles of Irradiation -- Microcidal Effect of Irradiation -- Effects of Irradiation on Meat Quality -- Prevention of Quality Changes in Irradiated Meat -- Toxicity and Health Concerns -- Further Research Needed -- References -- Control of Thermal Meat Processing -- Thermal Processing -- Thermal Inactivation Studies -- Factors Affecting Thermal Inactivation of Pathogens in Meat and Poultry Products -- Product's Characteristics -- Pathogen's Characteristics -- Thermal Inactivation of Foodborne Pathogens in Meat and Poultry Products -- Thermal Inactivation of Salmonella in Meat -- Thermal Inactivation of Salmonella in Poultry -- Thermal Inactivation of L. monocytogenes in Meat -- Thermal Inactivation of L. monocytogenes in Poultry -- Thermal Inactivation of E. coli O157:H7 in Meat -- Thermal Inactivation of E. coli O157:H7 in Poultry -- Control of Foodborne Pathogens in RTE Meat and Poultry Products -- Air Impingement Oven Cooking -- Steam or Hot-Water Pasteurization -- Real-Time Control -- References -- Antimicrobials Treatment -- Introduction -- Bacteriocins -- Classification of Bacteriocins -- Mode of Action, Molecular and Biochemical Characterization of Bacteriocins -- Applications of Bacteriocins in Foods -- Dairy Products -- Meat Products -- Fishery Products -- Fermented Vegetables -- Factors Limiting Bacteriocins Efficiency in Foods -- Future Considerations on Bacteriocins Applications in Foods -- Naturally Occurring Compounds from Plants -- Factors Affecting the Effectiveness of Essential Oils in Foods -- Applications of EOs in Meat and Meat Products -- Direct Application of EOs in the Product -- Application of Essential Oils in Active Packaging -- Chemical GRAS Compounds in Meat and Ready-to-Eat Meat Products -- References -- Biopreservation.

Introduction -- Methods of Biopreservation -- Biopreservation by Lactic Acid Bacteria -- Bacteriocins of Lactic Acid Bacteria -- Mode of Action of Bacteriocins -- Future Perspectives -- References -- Oxidative Changes and Their Control in Meat and Meat Products -- Introduction -- Chemical Reactions of Oxygen -- Induction by Light -- Induction by Metal Ions -- Induction by Enzymes -- Lipid Oxidation in Meat -- Rancidity -- Warmed-Over Flavor -- Cholesterol Oxides -- Prevention of Lipid Oxidation in Meat -- Vitamin E Supplementation -- Protection in Meat -- Protection in Meat Products -- Other Measures Against Oxidation -- Packaging -- Maillard Reaction Products -- Chelating Agents -- Nitrite/Nitrate -- Smoking -- Synthetic Antioxidants -- Natural Antioxidants -- Concluding Remarks -- References -- Part 3: Non-Biological Residues and Contaminants in Meat and Processed Meats -- Polycyclic Aromatic Hydrocarbons in Smoked Meats -- Introduction -- Principles of Smoking -- Traditional Procedures of Smoking -- Alternatives to Traditional Smoking Procedures -- Polycyclic Aromatic Hydrocarbons (PAH) -- Behavior of PAH in an Organism -- Legislative Aspects and International Normalization of PAH in Smoked Meat and Liquid Smoke Flavor -- Analysis of PAH -- Sample Preparation -- Sample Treatment of Smoked Meat -- Sample Treatment of Liquid Smoke Flavors -- Pre-Separation Procedures -- Thin Layer Chromatography -- Gas Chromatography -- High Pressure Liquid Chromatography -- Comparison of Gas Chromatography and High Pressure Liquid Chromatography -- Occurrence of PAH -- References -- Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats -- Introduction -- Main Groups of Substances with Anabolic Effect and Veterinary Drugs -- Substances with Anabolic Effect -- Steroid Hormones and Other Substances Having Hormonal Action -- Stilbenes.

Antithyroid Agents.