Safety Analysis of Foods of Animal Origin

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource — Covers all relevant biological and environmental contaminants Details methods to protect foods from bacteria, viruses, or parasites Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products. Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries. To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods. Only the most recent techniques and related literature are included in this text.

MEAT, PROCESS EDMEATS AND POULTRYMethods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. BurgessMicrobial Foodborne Pathogens, M. Mataragas and E.H. DrosinosParasites, A. NäreahoMycotoxin Analysis in Poultry and Processed Meats, J.-D. Bailly and P. GuerreDetection of Genetically Modified Organisms in Processed Meats and Poultry, A. Germini and A. TonelliDetection of Adulterations: Addition of Foreign Proteins, M.C. García López and M.L. Marina AlegreDetection of Adulterations: Identification of Animal Species, J.A. LenstraDetection of Irradiated Ingredients, E.M. StewartGrowth Promoters, M. Reig and F. ToldráAntibiotic Residues in Muscle Tissues of Edible Animal Products, E. VerdonDetermination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. di DomenicoBiogenic Amines, M.C. Vidal-Carou, M.L. Latorre-Moratalla, and S. Bover-CidNitrosamines, S. Rath and F.G. Reyes ReyesPolycyclic Aromatic Hydrocarbons, P. ŠimkoFISH AND SEAFOODSAssessment of Seafood Spoilage and the Microorganisms Involved, R.E. LevinDetection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments, D. Rodríguez-Lázaro and M. HernándezParasites, J.A. Balbuena and J.A. RagaTechniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases, C. Pereira Dopazo and I. BandínMarine Toxins, C. Empey Campora and Y. HokamaDetection of Adulterations: Addition of Foreign Proteins, V. Verrez-BagnisDetection of Adulterations: Identification of Seafood Species, A. Puyet and J.M. BautistaSpectrochemical Methods for the Determination of Metals in Seafood, J. Sneddon and C.A. ThibodeauxFood Irradiation and Its Detection, Y.C. Wong, D.W.M. Sin, and W.Y. YaoVeterinary Drugs, A. KaufmannAnalysis of Dioxins in Seafood and Seafood Products, L.R. Bordajandi, B. Gómara, and M.J. GonzálezEnvironmental Contaminants: Persistent Organic Pollutants, M. PeruginiBiogenic Amines in Seafood Products, C. Ruiz-Capillas and F. Jiménez-ColmeneroDetection of GM Ingredients in Fish Feed,K. Messens, N. Gryson, K. Audenaert, and M. EeckhoutMILK AND DAIRY PRODUCTSMicrobial Flora, E. TsakalidouSpoilage Detection, M.C. Dantas VanettiPCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, I. Whiting, N. Cook, M. Hernández, D. Rodríguez-Lázaro, and M. D’AgostinoMycotoxins and Toxins, C. Soler, J.M. Soriano, and J. MañesDetection of Adulterations: Addition of Foreign Lipids and Proteins, S.M. van Ruth, M.G.E.G. Bremer, and R. FrankhuizenDetection of Adulterations: Identification of Milk Origin, G. MoatsouAnalysis of Antibiotics in Milk and Its Products, J. WangChemical Contaminants: Phthalates, J. Zhu, S.P. Phillips, and X.-L. CaoEnvironmental Contaminants, S. Bogialli and A. Di CorciaAllergens, V. Tregoat and A.J. van HengelINDEX