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CABI Book Chapter

Integrated food safety and veterinary public health.

Book cover for Integrated food safety and veterinary public health.

Description

The importance of food safety in human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases originate from poultry, egg, meat and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety, and shows how it results in concurrent benefits to anim...
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Chapter 41 (Page no: 318)

Hygiene of honey.

This chapter has no summary.

Other chapters from this book

Chapter: 1 (Page no: 3) Characteristics of the food chain and associated hazards. Author(s): Buncic, S.
Chapter: 2 (Page no: 5) Microbial food-borne pathogens. Author(s): Avery, S.
Chapter: 3 (Page no: 26) Chemical hazards in foods. Author(s): Buncic, S.
Chapter: 4 (Page no: 38) Genetically modified foods. Author(s): Buncic, S.
Chapter: 5 (Page no: 45) Risk assessment - introduction. Author(s): Voysey, P.
Chapter: 6 (Page no: 52) Principles of epidemiology as applied to VPH. Author(s): Vågsholm, I.
Chapter: 7 (Page no: 57) Zoonotic diseases in farm animals. Author(s): Buncic, S.
Chapter: 8 (Page no: 77) On-farm factors affecting food-borne pathogens. Author(s): Buncic, S.
Chapter: 9 (Page no: 82) Animal by-products, wastes and the environment. Author(s): Buncic, S.
Chapter: 10 (Page no: 88) Risk profiling of farms - the example of cysticercus in calves. Author(s): Buncic, S.
Chapter: 11 (Page no: 97) Trends in the organization of the meat industry. Author(s): Wood, J.
Chapter: 12 (Page no: 105) Construction of abattoirs. Author(s): Buncic, S.
Chapter: 13 (Page no: 110) Water quality and sanitation in the food industry. Author(s): Small, A.
Chapter: 14 (Page no: 120) Farm-to-abattoir phase. Author(s): Warriss, P.
Chapter: 15 (Page no: 127) Food Chain Information (FCI). Author(s): Buncic, S.
Chapter: 16 (Page no: 132) Ante-mortem inspection. Author(s): Small, A.
Chapter: 17 (Page no: 139) Humane slaughter. Author(s): Wotton, S.
Chapter: 18 (Page no: 150) Hygiene of slaughter - cattle. Author(s): Buncic, S.
Chapter: 19 (Page no: 159) Hygiene of slaughter - sheep. Author(s): Buncic, S.
Chapter: 20 (Page no: 163) Hygiene of slaughter - pigs. Author(s): Buncic, S.
Chapter: 21 (Page no: 168) Hygiene of poultry slaughter. Author(s): Buncic, S.
Chapter: 22 (Page no: 174) Meat decontamination. Author(s): Buncic, S.
Chapter: 23 (Page no: 179) Meat inspection - general principles. Author(s): Buncic, S.
Chapter: 24 (Page no: 184) Meat inspection of main animal species. Author(s): Buncic, S.
Chapter: 25 (Page no: 189) Meat inspection - judgement of fitness. Author(s): Buncic, S.
Chapter: 26 (Page no: 196) Rapid laboratory tests. Author(s): Buncic, S.
Chapter: 27 (Page no: 202) Meat inspection - poultry. Author(s): Buncic, S.
Chapter: 28 (Page no: 204) Sensory evaluation of meat. Author(s): Nute, G.
Chapter: 29 (Page no: 210) Certification and marking of foods of animal origin. Author(s): Small, A.
Chapter: 30 (Page no: 213) Conversion of muscle to meat. Author(s): Warriss, P.
Chapter: 31 (Page no: 218) Basic methods used in food preservation and processing. Author(s): Buncic, S.
Chapter: 32 (Page no: 235) Basics of food microbiology. Author(s): Avery, S.
Chapter: 33 (Page no: 247) Meat products and descriptive assessment of risk. Author(s): Buncic, S.
Chapter: 34 (Page no: 256) Risk profiling of meat products. Author(s): Voysey, P.
Chapter: 35 (Page no: 262) GHP and HACCP principles. Author(s): Buncic, S.
Chapter: 36 (Page no: 270) Microbiological examination for HACCP verification. Author(s): Buncic, S.
Chapter: 37 (Page no: 275) Hygiene performance and auditing of abattoirs. Author(s): Buncic, S.
Chapter: 38 (Page no: 283) Hygiene of milk and dairy products. Author(s): Small, A.
Chapter: 39 (Page no: 304) Hygiene of eggs and egg products. Author(s): Buncic, S.
Chapter: 40 (Page no: 311) Hygiene of fish. Author(s): Buncic, S.
Chapter: 42 (Page no: 320) Food hygiene at retail-consumer level. Author(s): Wilkin, C. A.
Chapter: 43 (Page no: 327) Microbiological criteria for foods. Author(s): Maijala, R.
Chapter: 44 (Page no: 337) Food-borne outbreak investigation. Author(s): O'Brien, S.
Chapter: 45 (Page no: 345) Surveillance of food-borne diseases. Author(s): O'Brien, S.
Chapter: 46 (Page no: 353) Companion animals and public health. Author(s): Small, A.
Chapter: 47 (Page no: 361) LISA concept and its main elements. Author(s): Buncic, S.
Chapter: 48 (Page no: 365) Risk assessment of Campylobacter in poultry. Author(s): Nørrung, B.
Chapter: 49 (Page no: 371) Risk assessment of Salmonella in pigs. Author(s): Aabo, S.

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Chapter details

  • Author Affiliation
  • School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
  • Year of Publication
  • 2006
  • ISBN
  • 9780851999081
  • Record Number
  • 20063117080
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