Meat Inspection and Control in the Slaughterhouse

Thimjos Ninios, Janne Lundén ,Hannu Korkeala , Maria Fredriksson

  • 出版商: Wiley
  • 出版日期: 2014-08-11
  • 售價: $9,210
  • 貴賓價: 9.5$8,750
  • 語言: 英文
  • 頁數: 728
  • 裝訂: Hardcover
  • ISBN: 1118525868
  • ISBN-13: 9781118525869
  • 海外代購書籍(需單獨結帳)
    無現貨庫存(No stock available)

買這商品的人也買了...

商品描述

Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare.  The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter.

Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.

Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

商品描述(中文翻譯)

肉類檢驗、肉類衛生和屠宰場的官方監控任務一直是肉類行業中非常重要的一環,與動物疾病和動物福利密切相關。肉類檢驗的歷史在很大程度上是一個成功的故事。在一個多世紀的時間裡,已經采取了巨大的措施,以防止病原微生物和傳染性疾病從動物傳播到人類。各種因素影響著肉類的質量和安全性,包括公共衛生風險(人畜共患病病原體、化學物質和獸藥)、動物在運輸和屠宰過程中的健康和福利問題。

肉類檢驗是改善食品安全的最重要的項目之一,其範圍在過去幾十年中已經大大擴大。全球化影響了現代肉類供應鏈的複雜性,並提供了食品欺詐和不公平競爭的可能性。在過去的二十年中,已經報告了許多食品欺詐案例,這引起了消費者和行業的關注。因此,肉類檢驗面臨著新的挑戰。

《屠宰場的肉類檢驗和控制》是一本最新的參考書,回應了這些變化,並反映了肉類檢驗對食品行業的持續重要性。本書的作者都是肉類檢驗和屠宰場官方監控領域的國際專家,提供了對國際肉類貿易的獨特見解。本書將對全球的學生、專業人士和研究界的成員具有重要意義,他們旨在改善肉類檢驗程序和食品安全標準。