This item is in: Food Science > Meat, fish and eggs

Microbiological analysis of red meat, poultry and eggs

Edited by G Mead, formerly Royal Veterinary College, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 134

Written by a team of international experts, the book discusses key aspects of microbiological analysis.
Food and Beverage Magazine

…a useful text for libraries in those institutions teaching food science/technology and an essential purchase for anyone directly concerned with red meat, poultry or egg microbiology either in production/processing or in regulation. …well produced wth a good index.
Read and Digest

This volume rises in value because special attention is given to both the validation of the analytical methods and quality assurance in the laboratory.
Advances in Food Science

 - reviews key issues in food microbiology
 - discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens
 - includes chapters on the validation on analytical methods and quality assurance in the laboratory
 - written by a team of international experts

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.

In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.

Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology.

ISBN 1 84569 059 1
ISBN-13: 978 1 84569 059 5
November 2006
364 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editor

Professor Geoff Mead is internationally renowned for his research on microbiological aspects of poultry production and processing.

Titles which may also be of interest:
Food safety control in the poultry industry
Poultry meat processing and quality

Contents

Microbiological testing in food safety and quality management
C de W Blackburn, Unilever, UK
 - Introduction
 - Control systems used in the food industry
 - Role of microbiological testing
 - Applying microbiological testing
 - Future trends
 - Sources of further information and advice
 - References

Legislation for red meat, poultry and eggs: which way forward?
M Fogden, Medvék Consultancy Limited, UK
 - Introduction
 - Codex Alimentarius (food code)
 - Regulation in the EU
 - EU regulation on microbiological criteria
 - Annex I: criteria
 - Future trends
 - Sources of further information and advice
 - References

Escherichia coli0157 and other VTEC in the meat industry
I D Odgen, University of Aberdeen, UK
 - Introduction
 - Pathogenic potential
 - Key outbreaks of E
 - coli 0157 and other VTEC
 - Occurrence in red meat and poultry
 - Regulatory measures
 - Laboratory methods of isolation and identification
 - Industry measures
 - Consumer responses
 - Future trends
 - Sources of further information and advice
 - References

Faecal indicator organisms for red meat and poultry
G C Mead, Consultant, UK
 - Introduction
 - Origins and terminology of the indicator concept
 - Enterobacteriaceae, coliforms and E
 - coli
 - Monitoring faecal contamination o f meat
 - Other indicator organisms
 - Use of E
 - coli for determining cross-contamination
 - Sources of further information
 - References

Spoilage organisms of red meat and poultry
J E L Corry, University of Bristol, UK
 - Introduction
 - Microflora of raw meat immediately after slaughter (red meat and poultry)
 - Factors affecting flora development and changes leading to spoilage
 - Spoilage of vacuum-packed red meat of normal pH due to psychtophilic of psychrotropic Clostridium spp
 - Bone taint
 - Spoilage of uneviscerated poultry
 - Effect of storage temperature on spoilage
 - Metabolic products responsible for spoilage
 - Isolation and identification of spoilage organisms
 - Future trends
 - Sources of further information
 - References

Sampling of red meat
C O Gill, Lacombe Research Centre, Canada
 - Introduction
 - Purposes of routine microbiological sampling
 - Target organisms
 - Sampling plans
 - Sampling sites
 - Methods of sampling
 - Detection methods and enumeration of bacteria
 - Interpretation of data
 - Future trends
 - Sources of further information
 - References

Sampling methods for poultry-meat products
G C Mead, Consultant, UK
 - Introduction
 - Origins and distribution of carcass contaminants
 - Microbial attachment to skin and other carcass surfaces
 - Sampling carcasses in the processing plant
 - Methods of sampling carcasses
 - Sampling frozen meat
 - Cut portions and other raw products
 - Cooked, ready-to-eat products
 - Pooling samples
 - Sample handling and transportation
 - Future trends
 - Sources of further information and advice
 - References

Microbiological monitoring of cleaning and disinfection in food plants
J F Rigarlsford, Consultant, UK
 - Introduction. Sanitisation. Sources of product contamination. Development of a testing programme. Testing plant surfaces. Rapid methods. Air testing. Data illustration and limit values. Future trends. Sources of further information. References

Microbiological analysis of eggs and egg products
J E L Corry, University of Bristol, UK
 - Introduction
 - Shell eggs
 - Bulk liquid egg
 - Future trends
 - Sources of further information
 - Acknowledgement
 - References

Detection and enumeration of pathogens in meat, poultry and egg products
E de Boer, Food and Consumer Product Safety Authority (VWA), The Netherlands
 - Introduction
 - Cultural methods
 - Rapid methods
 - Factors in the choice of technique
 - Future trends
 - Sources of further information
 - References

Techniques for identifying foodborne microorganisms
S M Russell and P C Vasavada, University of Georgia, USA
 - Introduction
 - Handling and storage of isolates
 - Storage of isolates
 - Preliminary examination of isolates
 - Identification systems
 - Commonly-used selective and differential media
 - Automated microbial identification
 - Systems for typing isolates following identification
 - Genetic methods for typing bacterial strains
 - References

Validation of analytical methods used in food microbiology
M Uytendaele and J Debevere, University of Gent, Belgium
 - Introduction
 - Definition of performance characteristics
 - Validation protocols
 - Use of validation schemes for evaluating the performance of alternative levels
 - Application of validated methods in accredited laboratories
 - Future trends
 - Sources of further information
 - References

Quality assurance in the food microbiology laboratory
R Wood, Food Standards Agency, UK
 - Introduction
 - Legislation and codes of practice
 - Accreditation
 - Internal quality control
 - Proficiency testing
 - Quality Assurance requirements: analytical methods
 - Criteria for valid methods of analysis
 - Method validation through proficiency testing
 - Measurement uncertainty for the microbiologist
 - Future trends
 - References