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- Reviews current research on the main pathogens affecting beef;
- Summarises best practice in pathogen detection and safety management on the farm;
- Discusses methods for ensuring safety in the food chain from slaughter to consumer handling of fresh beef
"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
Part 1 Ensuring safety on the farm
1.Pathogens affecting beef: James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA;
2.Methods for detecting pathogens in the beef food chain: an overview: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
3.Methods for detecting pathogens in the beef food chain: detecting particular pathogens: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
4.Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria;
5.Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA;
6.Detecting antibiotic residues in animal feed: the case of distiller’s grains: Lynn Post, Food and Drug Administration, USA;
Part 2 Ensuring safety at slaughter
7.Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA;
8.Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA;
9.Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland;
10.Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA;
11.Traceability in the beef supply chain Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA;