Author: United States. Meat and Poultry Inspection Operations
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 402

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Book Description

Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 40

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Book Description

Author: Andy Grist
Publisher:
ISBN: 1904761534
Category : Medical
Languages : en
Pages : 276

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Book Description
Displaying full-color photographs, this indispensable volume details poultry anatomy, diseases, and other conditions .

Author: United States. Animal and Plant Health Inspection Service
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 158

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Book Description

Author: United States. Meat and Poultry Inspection Program
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 408

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Book Description

Author:
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 200

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Book Description

Author: United States. Food Safety and Inspection Service
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 812

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Book Description

Author: United States. Food Safety and Inspection Service
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 752

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Book Description

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 030904345X
Category : Technology & Engineering
Languages : en
Pages : 115

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Book Description
The result of a federally-mandated study to evaluate the streamlined inspection systems now in place at cattle slaughter plants throughout the US, this volume compares the streamlined system to the traditional cattle inspection system; recounts on-site reviews of two high-volume plants; surveys procedures for monitoring chemicals and pathogens in carcasses; and evaluates the overall efficacy of the streamlined system in protecting the public's health. Annotation copyrighted by Book News, Inc., Portland, OR

Author: Thimjos Ninios
Publisher: John Wiley & Sons
ISBN: 1118525868
Category : Technology & Engineering
Languages : en
Pages : 742

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Book Description
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.