Food Safety Management: Chapter 6. Meat and Meat Products Book PDF, ePub eBook

Join our eBook service for unlimited books & audiobooks. Get a free 7 day subscription! ↓↓↓↓↓


Book Descriptions:
Microbial contamination of meat and meat products is unavoidable as microorganisms are present on animals and in their environment. Thus, raw and not fully heated (commercially processed) or otherwise processed/preserved (e.g. frozen, fermented/dried, high hydrostatic pressure processed, irradiated) meat and meat products are prone to spoilage and compromised safety due to microbial presence and growth. Raw meat products (although few consumers eat certain meat products raw or undercooked, intentionally or accidentally; a practice not recommended) need further processing and/or cooking before consumption. This makes them shelf-stable or semi-perishable, and safe for consumption or ready-to-eat. In general, the shelf-life, quality and safety of meat and meat products are extended and improved through adequate processing, appropriate marketing, storage and preparation for consumption, under properly clean, sanitary and hygienic conditions, following an integrated approach throughout all sectors of the food supply web, including producers, processors, distributors, retailers, as well as consumers. The strategy for hazard control should include: (1) good animal production practices on the farm; (2) slaughtering of animals that are disease-free; (3) processing of carcasses and meat in properly designed and maintained facilities and under sanitary and hygienic conditions; (4) use of decontamination intervention strategies, if approved, to reduce microbial levels when needed; (5) thermal processing, freezing, drying, fermentation, acidification, use of approved antimicrobials in certain products, and packaging; (6) maintenance of proper cold chain conditions during distribution; (7) proper storage and preparation procedures by food service and consumers; and (8) management of every segment of this common sense but complex system, with well-validated, verified and documented programs such as the hazard analysis critical control point (HACCP) system.

Food Safety Management: Chapter 6. Meat and Meat Products by John N. Sofos

From reader reviews:

Andre Rosier:

Do you have favorite book? When you have, what is your favorite's book? Publication is very important thing for us to know everything in the world. Each e-book has different aim or goal; it means that reserve has different type. Some people really feel enjoy to spend their the perfect time to read a book. These are reading whatever they acquire because their hobby is actually reading a book. What about the person who don't like examining a book? Sometime, man feel need book after they found difficult problem or perhaps exercise. Well, probably you will require this Food Safety Management: Chapter 6. Meat and Meat Products.

Robin Castillo:

Reading a book to get new life style in this calendar year; every people loves to study a book. When you go through a book you can get a large amount of benefit. When you read books, you can improve your knowledge, since book has a lot of information into it. The information that you will get depend on what kinds of book that you have read. If you would like get information about your research, you can read education books, but if you want to entertain yourself you can read a fiction books, this kind of us novel, comics, along with soon. The Food Safety Management: Chapter 6. Meat and Meat Products offer you a new experience in reading through a book.

Raymond Brown:

In this era which is the greater particular person or who has ability to do something more are more precious than other. Do you want to become one of it? It is just simple approach to have that. What you should do is just spending your time little but quite enough to possess a look at some books. One of the books in the top listing in your reading list is definitely Food Safety Management: Chapter 6. Meat and Meat Products. This book which can be qualified as The Hungry Hillsides can get you closer in growing to be precious person. By looking upwards and review this publication you can get many advantages.

Patrice Eubanks:

As a student exactly feel bored for you to reading. If their teacher inquired them to go to the library or even make summary for some publication, they are complained. Just little students that has reading's internal or real their interest. They just do what the instructor want, like asked to go to the library. They go to generally there but nothing reading very seriously. Any students feel that reading through is not important, boring as well as can't see colorful photographs on there. Yeah, it is to become complicated. Book is very important to suit your needs. As we know that on this period of time, many ways to get whatever we would like. Likewise word says, many ways to reach Chinese's country. Therefore , this Food Safety Management: Chapter 6. Meat and Meat Products can make you truly feel more interested to read.