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Improving the safety of fresh meat

Edited by J Sofos, Colorado State University, USA

Woodhead Food Series No. 110

A most impressive book for all in the meat business.
Food and Beverage Reporter

…an impressively heavy-weight list of international contributors.
Euro Food and Drink

…a standard reference for purchase both by those working in the meat production industry and by the appropriate regulatory authorities.
British Poultry Science

 - learn how to identify and control hazards at all stages in the supply chain
 - an authoritative reference on reducing microbial and other hazards in raw and fresh red meat
 - understand the necessity for effective intervention at each production process

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

Part 1 discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

ISBN 1 85573 955 0
ISBN-13: 978 1 85573 955 0
July 2005
808 pages  234 x 156mm  hardback  
£180.00 / US$305.00 / €225.00

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About the editor

John N Sofos is Professor of Meat Microbiology at Colorado State University and a well-known authority on meat safety.

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

Contents

PART 1 IDENTIFYING AND CONTROLLING HAZARDS ON THE FARM AND FEEDLOT
PART 2 IDENTIFYING AND CONTROLLING HAZARDS DURING AND AFTER SLAUGHTER

Introduction

PART 1 IDENTIFYING AND CONTROLLING HAZARDS ON THE FARM AND FEEDLOT

Biological pathogens in animals
T Nesbakken, Norwegian School of Veterinary Science, Norway
 - Introduction: types of pathogens in animals
 - Pathogens in the gastrointestinal tract and faeces
 - Pathogens on animal hide, skin and udder
 - Transmission of pathogens within herds
 - Pathogens in ovarian tissues and egg
 - Parasites in animals
 - Future trends
 - Sources of further information and advice
 - References

Detecting pathogens in cattle and meat
P Fratamico, A Gehring, J Karns and J van Kessel, United States Department of Agriculture, USA
 - Introduction
 - Culture-based methods
 - Immunological methods
 - PCR-based methods and DNA microarrays
 - Sample preparation and testing
 - Conclusions and future trends
 - Sources of further information and advice
 - References

Detecting animal tissues in feed and feed ingredients
M J Myers, Food and Drug Administration, USA
 - Introduction: risks from animal tissue in feed
 - Current detection methods and their limitations
 - New methods and approaches for detecting
 - Animal tissues in feed
 - Regulatory issues: controlling animal tissues in feed
 - Sources of further information and advice
 - References

Plant and fungal toxins as contaminants of feed and meat
B J Blaney, Department of Primary Industries and Fisheries, Australia
 - Introduction
 - Phytotoxins and mycotoxins consumed by ruminants
 - Minimising intake of phytotoxins and mycotoxins by livestock
 - Detecting phytotoxins and mycotoxins in feed and meat
 - Future trends
 - Sources of further information and advice
 - References

Detecting veterinary drug residues in feed and cattle
S J Lehotay, K Maštovská, United States Department of Agriculture and N Thiex, South Dakota State University, USA
 - Introduction
 - Reasons for analysing veterinary drugs in food and feed
 - Regulation of veterinary drug residues in food
 - Types of veterinary drugs
 - Current and emerging detection methods
 - Future trends
 - References

Environmental contaminants and pesticides in animal feed and meat
J Gilbert, Central Science Laboratory, UK and H Senyuva, TUBITAK, Turkey
 - Introduction
 - Sources of different contaminants
 - Routes of contamination
 - Analytical methods
 - International regulation
 - Typical levels in meat and meat products
 - Future trends
 - Sources of further information
 - References

Controlling microbial contamination on the farm: an overview
M Brashears, Texas Tech University, G Loneragan, West Texas A&M University and S Younts-Dahl, Texas Tech University, USA
 - Introduction: sources and prevalence of food-borne pathogens
 - Animal management practices and pathogen control
 - Impact of transportation on pathogen control and shedding
 - Treating animal hides and pathogen control
 - Emerging on-farm interventions in pathogen control
 - Future trends
 - References

The use of diet to control pathogens in animals
F Diez-Gonzalez, University of Minnesota, USA
 - Introduction
 - Types of livestock diets
 - Influence of various diet types on pathogen prevalence
 - Dietary strategies to control fecal shedding of pathogens
 - Future trends
 - Sources of further information and advice
 - References

Probiotics, vaccines and other interventions for pathogen control in animals
T R Callaway, R C Anderson, T S Edrington, K J Genovese, T L Poole, R B Harvey and D J Nisbet, Southern Plains Agricultural Research Center and K D Dunkley, Texas A&M University, USA
 - Introduction
 - Pro-commensal strategies to reduce food-borne pathogens
 - Direct anti-pathogen intervention strategies
 - Can ‘good’ animal management reduce pathogens?
 - Future trends
 - Sources of further information and advice
 - Conclusion
 - References

Managing pathogen contamination on the farm
K E Belk, Colorado State University, USA
 - Introduction
 - Pathogens in the farm environment
 - Use of intervention strategies
 - Verification and validation of pre-harvest food safety systems
 - References

PART 2 IDENTIFYING AND CONTROLLING HAZARDS DURING AND AFTER SLAUGHTER

Sources of microbial contamination at slaughtering plants
C O Gill, Lacombe Research Centre, Canada
 - Introduction: production processes at slaughtering plants
 - Contamination from the hide
 - Contamination from visceral organs and the head
 - Contamination from processing equipment
 - Contamination from plant personnel
 - Contamination from walls, floors, fixtures and fittings
 - Future trends
 - References

Animal welfare and food safety at the slaughter plant
T Grandin, Colorado State University, USA
 - Introduction
 - Handling animals before arrival at the slaughter plant
 - Stunning methods and food safety
 - Contamination risks from carcass splitting
 - Religious slaughter and slaughter without stunning
 - Resting pigs prior to slaughter
 - Controlling cattle contamination prior to slaughter
 - Conclusion
 - References

Slaughter and fabrication/boning processes and procedures
J A Scanga, Colorado State University, USA
 - Introduction
 - Slaughter processes
 - Fabrication or boning processes
 - Future trends
 - References

Removal and handling of BSE specified risk material
G C Smith, Colorado State University, USA
 - Introduction
 - Specified risk material
 - Techniques for removing specified risk material
 - Good manufacturing practices (GMP)
 - Examples of GMP relating to specified risk material
 - Summary and conclusions
 - References

Removal of the spinal column from carcasses
A V Fisher and C R Helps, University of Bristol, UK
 - Introduction
 - BSE and specified risk materials
 - Fate of the spinal cord
 - Cross-contamination of carcasses via the bandsaw
 - Fate of dorsal root ganglia
 - New/alternative methods
 - Future trends
 - Sources of further information and advice
 - Acknowledgements
 - References

Physical decontamination strategies for meat
R T Bacon, Swift & Company, USA
 - Introduction
 - Trimming
 - Water spray-washing
 - Steam
 - Factors affecting the effectiveness of heat treatment
 - Radiation
 - Future trends
 - Sources of further information and advice
 - References

Chemical decontamination strategies for meat
G R Acuff, Texas A&M University, USA
 - Introduction
 - Carcass surface characteristics
 - Uses and effectiveness of particular chemicals
 - Combined decontamination treatments
 - Pathogen resistance to chemical decontamination
 - Future trends
 - Sources of further information and advice
 - References

Carcass chilling
J D Stopforth and J N Sofos, Colorado State University, USA
 - Introduction
 - Conventional chilling
 - Accelerated carcass chilling
 - Spray-chilling of carcasses
 - Microbial ecology of carcasses during chilling
 - Current applications and future trends
 - References

Emerging decontamination techniques for meat
D Guan and D G Hoover, University of Delaware, USA
 - Introduction: new technologies for inactivation of pathogenic microorganisms
 - High hydrostatic pressure (HPP)
 - Shock wave treatment
 - Pulsed light technology
 - Treatments employing carbon dioxide
 - Electrolyzed water
 - Ultrasonics
 - Gas plasma
 - Magnetic field treatment
 - Future trends
 - Sources of further information and advice
 - References

Irradiation of fresh meat
J S Dickson, Iowa State University, USA
 - Introduction
 - Commercial applications
 - Effects of irradiation on pathogens
 - Irradiation, product quality and consumer perceptions
 - Future trends
 - Sources of further information and advice
 - References

Combining physical and chemical decontamination interventions for meat
I Geornaras and J N Sofos, Colorado State University, USA
 - Introduction
 - Hurdle technology
 - Decontamination of external surfaces of animals
 - Carcass cleaning and decontamination techniques
 - Factors affecting the efficacy of multiple decontamination techniques
 - Conclusions and future trends
 - References

Fresh meat spoilage and modified atmosphere packaging
G-J E Nychas and P N Skandamis, Agricultural University of Athens, Greece
 - Introduction
 - Spoilage of fresh meat
 - Modified Atmosphere Packaging; principles, benefits and technologies
 - Strengths and weaknesses of MAP in controlling pathogens
 - Future trends: modeling and packaging
 - References

Meat safety, refrigerated storage and transport: modelling and management
K Koutsoumanis, Aristotle University of Thessaloniki and P S Taoukis, National Technical University of Athens, Greece
 - Introduction
 - Microbiology of refrigerated meat
 - Modeling the effect of temperature on microbial growth
 - The chill chain for fresh meat
 - Monitoring and controlling the chill chain
 - Chill chain management
 - Future trends
 - Sources of further information and advice
 - References

Meat decontamination and pathogen stress adaptation
J Samelis, National Agricultural Research Foundation, Greece
 - Introduction
 - Bacterial stress adaptation and resistance
 - Fresh meat decontamination needs and potential concerns
 - Pathogen stress responses in model fresh meat environments
 - Strategies to control stress-adapted or resistant pathogens in fresh meat
 - Future trends
 - References

Molecular typing methods for tracking pathogens
K L Hiett, United States Department of Agriculture, USA
 - Introduction
 - Methods
 - Analysis and interpretation of subtype data
 - Future trends
 - References

The role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens
G Duffy, The National Food Centre, Ireland
 - Introduction
 - Quantitative risk assessment
 - Published quantitative risk assessments
 - Risk management and economic costs
 - Future trends
 - Sources of further information and advice
 - References

HACCP in the processing of fresh meat
C Gill, Agiculture and Agri-Food, Canada
 - Introduction
 - Microbiological data: collection and analysis
 - HACCP implementation: general principles
 - Stock reception
 - Slaughter and predressing
 - Carcass dressing
 - Collection and cooling of offals
 - Carcass cooling
 - Carcass breaking and equipment cleaning
 - HACCP implementation in smaller plants
 - The use of microbiological criteria in assessing HACCP systems
 - References

Microbiological performance objectives and criteria
M B Cole, National Center for Food Safety and Technology,and R B Tompkin, Food Safety Consultant, USA
 - Introduction
 - International developments in risk management
 - Application of risk management principles to red meat safety
 - Regulatory application of performance criteria to red meat
 - References

HACCP in slaughter operations
D A McDowell, The University of Ulster, Northern Ireland and J J Sheridan and D J Bolton, The National Food Centre, Ireland
 - Introduction
 - Prerequisite programmes
 - HACCP
 - Slaughter HACCP plans
 - Pre-slaughter preparation of the live animal
 - Stategic decision in the application of HACCP
 - International issues
 - Conclusions and future trends
 - Sources of further information and advice
 - References

Monitoring, validating and verifying the effectiveness of HACCP systems
H Thippareddi, University of Nabraska-Lincoln, E A E Boyle, Kansas State University and D E Burson, University of Nebraska-Lincoln, USA
 - Introduction
 - Monitoring in a HACCP environment
 - Verification procedures in a HACCP environment
 - Validation of CCPs and critical limits
 - Microbiological testing for verification in a HACCP environment
 - Conclusions
 - References