Safety Analysis of Foods of Animal Origin

Herausgeber: Nollet, Leo M. L.; Toldra, Fidel

• Broschiertes Buch

Produktbeschreibung

Co-Edited by Fidel Toldrá - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Written by world renowned scientists and experts in their fields of research, this book examines the tools available for the analysis of safety parameters in food of animal origin. It covers safety aspects of biological agents and products of different organisms and methods to control the presence of bacteria, viruses, or parasites. It also discusses adulteration, foreign compounds, irradiation, and genetically modified organisms. It reviews sample preparation, clean-up methods, and detection methods. The book concludes with a brief summary of guidelines for the presence of these parameters for different end-products.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 1004
• Erscheinungstermin: 22. Mai 2017
• Englisch
• Abmessung: 254mm x 178mm x 53mm
• Gewicht: 1844g
• ISBN-13: 9781138112216
• ISBN-10: 1138112216
• Artikelnr.: 57051818

Autorenporträt

Leo M.L. Nollet, Fidel Toldra

Inhaltsangabe

MEAT, PROCESS EDMEATS AND POULTRYL: Methods to Predict Spoilage of Muscle
Foods. Microbial Foodborne Pathogens. Parasites. Mycotoxin Analysis in
Poultry and Processed Meats. Detection of Genetically Modified Organisms in
Processed Meats and Poultry. Detection of Adulterations: Addition of
Foreign Proteins. Detection of Adulterations: Identification of Animal
Species. Detection of Irradiated Ingredients. Growth Promoters. Antibiotic
Residues in Muscle Tissues of Edible Animal Products. Determination of
Persistent Organic Pollutants in Meat. Biogenic Amines. Nitrosamines.
Polycyclic Aromatic Hydrocarbons. FISH AND SEAFOODS: Assessment of Seafood
Spoilage and the Microorganisms Involved. Detection of the Principal
Foodborne Pathogens in Seafoods and Seafood-Related Environments.
Parasites. Techniques of Diagnosis of Fish and Shellfish Virus and Viral
Diseases. Marine Toxins. Detection of Adulterations: Addition of Foreign
Proteins. Detection of Adulterations: Identification of Seafood Species.
Spectrochemical Methods for the Determination of Metals in Seafood. Food
Irradiation and Its Detection. Veterinary Drugs. Analysis of Dioxins in
Seafood and Seafood Products. Environmental Contaminants. Biogenic Amines
in Seafood Products. Detection of GM Ingredients in Fish Feed. MILK AND
DAIRY PRODUCTS: Microbial Flora. Spoilage Detection. PCR-Based Methods for
Detection of Foodborne Bacterial Pathogens in Dairy Products. Mycotoxins
and Toxins. Detection of Adulterations: Addition of Foreign Lipids and
Proteins. Detection of Adulterations: Identification of Milk Origin.
Analysis of Antibiotics in Milk and Its Products. Chemical Contaminants:
Phthalates. Environmental Contaminants. Allergens.