Ensuring Safety and Quality in the Production of Beef Volume 1

Safety

Prof. Gary R. Acuff, Prof. James S. Dickson, Elaine Berry , James Wells

$328.95 $263.20

Hardback

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English

Burleigh Dodds Science Publishing Limited
09 June 2017

Sustainable agriculture; Organic farming; Animal breeding

Series: Burleigh Dodds Series in Agricultural Science

""Overall, Drs Acuff and Dickson have produced a truly international and model reference here; it reflects robust research-based knowledge and best practices across the entire supply chain of the beef industry.

Authors reflect international expertise, and the topics are well-organized and germane to beef's role in public health.

Each author has compiled a very comprehensive discussion of their respective topics; but each chapter is ultimately comprehensible on food safety issues for even the less-knowledgeable reader.

The text reflects the thoughts and knowledge of some of the best food safety minds in the business... all-in-all, a great read!"" Meat Science

Beef production faces a range of challenges. There is an ongoing need to ensure safety in the face of threats from zoonoses and other contaminants, particularly in more intensive beef production systems and with more complex supply chains (allowing potentially broader transmission). At the same time, consumers have ever higher expectations of sensory and nutritional quality.

Drawing on an international range of expertise, this book reviews research addressing safety challenges in beef production. The first part of the book addresses pathogenic risks on the farm, developments in detection techniques and safety management. The second part of the book reviews safety issues in the rest of the supply chain, from slaughterhouse operations to management of the cold chain and consumer handling of fresh beef.

Ensuring safety and quality in the production of beef Volume 1: Safety will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 2 which reviews quality issues in beef production.

Contributions by: Elaine Berry, James Wells, John W. Schmidt
Edited by: Prof. Gary R. Acuff, Prof. James S. Dickson
Imprint: Burleigh Dodds Science Publishing Limited
Country of Publication: United Kingdom
Volume: 11
Dimensions: Height: 229mm, Width: 152mm, Spine: 16mm
Weight: 600g
ISBN: 9781786760562
ISBN 10: 1786760568
Series: Burleigh Dodds Series in Agricultural Science
Pages: 252
Publication Date: 09 June 2017
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology. Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology. Dr. William James served as the Chief Veterinarian and a Senior Executive upon retirement from the United States Department of Agriculture - Food Safety and Inspection Service. During his 28 year career he worked in the offices of Field Operations, Policy, Science, and International Affairs. Dr. James is now the Chief Consultant at William James & Associates, LLC. Drawing from his extensive experience, he provides assistance on international and domestic issues of regulatory compliance, foreign equivalence requirements, humane handling, supply chain security, and other areas of food safety and international trade. Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology. Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.