Integrated Food Safety and Veterinary Public Health

Contents......Page 5
Contributors......Page 9
Preface......Page 11
PART I: ON-FARM PHASE IN THE CONTEXT OF THE FOOD CHAIN......Page 13
1.1 Characteristics of the Food Chain and Associated Hazards......Page 15
1.2 Microbial Food-borne Pathogens......Page 17
1.3 Chemical Hazards in Foods......Page 38
1.4 Genetically Modified Foods......Page 50
1.5 Risk Assessment – Introduction......Page 57
2.1 Principles of Epidemiology as Applied to VPH......Page 64
2.2 Zoonotic Diseases in Farm Animals......Page 69
2.3 On-farm Factors Affecting Food-borne Pathogens......Page 89
2.4 Animal By-products, Wastes and the Environment......Page 94
2.5 Risk Profiling of Farms – the Example of Cysticercus in Calves......Page 100
PART II: HYGIENE OF MEAT PRODUCTION – PROCESSING AND MEAT INSPECTION......Page 107
3.1 Trends in the Organization of the Meat Industry......Page 109
3.2 Construction of Abattoirs......Page 117
3.3 Water Quality and Sanitation in the Food Industry......Page 122
4.1 Farm-to-Abattoir Phase......Page 132
4.2 Food Chain Information......Page 139
4.3 Ante-mortem Inspection......Page 144
5.1 Humane Slaughter......Page 151
5.2 Hygiene of Slaughter – Cattle......Page 162
5.3 Hygiene of Slaughter – Sheep......Page 171
5.4 Hygiene of Slaughter – Pigs......Page 175
5.5 Hygiene of Poultry Slaughter......Page 180
5.6 Meat Decontamination......Page 186
6.1 Meat Inspection – General Principles......Page 191
6.2 Meat Inspection of Red Meat Animals......Page 196
6.3 Meat Inspection – Judgement of Fitness......Page 201
6.4 Rapid Laboratory Tests......Page 208
6.5 Meat Inspection – Poultry......Page 214
6.6 Sensory Evaluation of Meat......Page 216
6.7 Certification and Marking of Foods of Animal Origin......Page 222
7.1 Conversion of Muscle to Meat......Page 225
7.2 Basic Methods Used in Food Preservation and Processing......Page 230
7.3 Basics of Food Microbiology......Page 247
7.4 Meat Products and Descriptive Assessment of Risk......Page 259
7.5 Risk Profiling of Meat Products......Page 268
8.1 GHP and HACCP Principles......Page 274
8.2 Microbiological Examination for HACCP Verification......Page 282
8.3 Hygiene Performance and Auditing of Abattoirs......Page 287
PART III: HYGIENE OF PRODUCTION – PROCESSING OF OTHER FOODS AND RETAIL–CONSUMER FOOD SAFETY......Page 293
9.1 Hygiene of Milk and Dairy Products......Page 295
9.2 Hygiene of Eggs and Egg Products......Page 316
9.3 Hygiene of Fish......Page 323
9.4 Hygiene of Honey......Page 330
10.1 Food Hygiene at Retail–Consumer Level......Page 332
10.2 Microbiological Criteria for Foods......Page 339
10.3 Foodborne Outbreak Investigation......Page 349
10.4 Surveillance of Food-borne Diseases......Page 357
10.5 Companion Animals and Public Health......Page 365
PART IV: STABLE-TO-TABLE CONCEPT......Page 371
11.1 LISA Concept and its Main Elements......Page 373
11.2 Risk Assessment of Campylobacter in Poultry......Page 377
11.3 Risk Assessment of Salmonella in Pigs......Page 383
C......Page 393
F......Page 394
M......Page 395
P......Page 396
T......Page 397
Z......Page 398