Toldrá Safety of Meat and Processed Meat

1. Auflage 2009
ISBN: 978-0-387-89026-5
Verlag: Springer
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 699 Seiten

Reihe: Food Microbiology and Food Safety

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.

Autoren/Hrsg.

Toldrá, Fidel

Inhaltsverzeichnis

1;Food Microbiology and Food Safety;2
1.1;Preface;5
1.2;Contents;6
1.3;Contributors;9
2;Part 1: Biological Hazards in Meat and Processed Meats;14
3;Main Concerns of Pathogenic Microorganisms in Meat;15
3.1;Introduction;15
3.2;Salmonella;16
3.3;Campylobacter;17
3.4;Yersinia;19
3.5;Verotoxigenic Escherichia coli (VTEC);20
3.6;Listeria;21
3.7;Staphylococcus aureus;22
3.8;Clostridia;24
3.9;Control of Microbial Foodborne Pathogens in the Meat Chain;25
3.9.1;Occurrence of Foodborne Pathogens in the Meat Chain;25
3.9.2;Meat Safety at Pre-harvest Level;26
3.9.2.1;Prevention of Recycling of Pathogens in the Environment;26
3.9.2.2;Prevention of Introduction and/or Spread of Pathogens Within the Farm;27
3.9.2.3;Prevention of Ingestion of Pathogens by Animals;28
3.9.2.4;Suppression of Pathogens Within Animal Gastrointestinal Tracts;28
3.9.2.5;Enhancement of Animal Host Response;29
3.9.3;Meat safety at Harvest Level;29
3.9.3.1;Prevention/Reduction of Pathogen Spread During Transport and Lairaging;30
3.9.3.2;Prevention/Reduction of Global Cross-Contamination via Abattoir Environment;31
3.9.3.3;Prevention/Reduction of Carcass Contamination on the Slaughterline;31
3.9.3.4;Elimination from and/or Suppression of Pathogens on Final Carcasses;32
3.9.3.5;Prevention/Reduction of Contamination During Meat Boning/Cutting;33
3.9.4;Meat Safety at Post-Harvest Level;33
3.9.4.1;Further Processing of Meat;33
3.9.4.2;Meat Products at Catering-Consumer Levels;36
3.10;General Principles of Meat Safety Management;36
3.11;References;37
4;Fate of Escherichia coli O157:H7 in Meat;42
4.1;Introduction;42
4.1.1;Escherichia coli O157:H7;43
4.2;Human Health Concerns with E. coli O157:H7;44
4.3;History of E. coli O157:H7 in Meat Industry;45
4.4;Sources of E. coli O157:H7 Cross-Contamination;48
4.5;Survival of E. coli O157:H7;51
4.6;Physiology of Whole and Ground Meat Products;52
4.7;Enhanced and Mechanically Tenderized Meat Concerns;53
4.8;Intervention Strategies;55
4.9;Conclusion;56
4.10;References;59
5;Insights into Fresh Meat Spoilage;65
5.1;Development of Spoilage Microbiota;65
5.2;Spoilage Evaluation and Prediction;71
5.3;Strategies for Spoilage Control;77
5.4;References;84
6;Mycotoxins in Meat and Processed Meat Products;93
6.1;Introduction;93
6.2;Aflatoxins;96
6.2.1;Introduction;96
6.2.2;Origin and Toxicological Properties;96
6.2.2.1;Synthesis;96
6.2.2.2;Toxicity;97
6.2.3;Regulation;97
6.2.4;Contamination of Meat and Meat Products;97
6.2.4.1;Metabolism sulfo-conjugated forms of AFM1, AFQ1 and AFP1 (for review Guengerich et al., 1998);97
6.2.4.2;Residual Persistence in Meat;99
6.2.4.3;Synthesis During Meat Processing;99
6.3;Ochratoxin A;102
6.3.1;Introduction;102
6.3.2;Origin and Toxicological Properties;102
6.3.2.1;Synthesis;102
6.3.2.2;Toxicity;103
6.3.3;Regulation;104
6.3.4;Contamination of Meat and Meat Products;105
6.3.4.1;Metabolism (for review, see Ringot, Chango, Schneider, & Larondelle, 2006);105
6.3.4.2;Residual Persistence;105
6.3.4.3;Synthesis During Meat Processing;105
6.4;Zearalenone;107
6.4.1;Introduction;107
6.4.2;Origin and Toxicological Properties;107
6.4.2.1;Synthesis;107
6.4.2.2;Toxicity;107
6.4.3;Regulation;108
6.4.4;Contamination of Meat and Meat Products;108
6.4.4.1;Metabolism;108
6.4.4.2;Residual Contamination of Meat;109
6.4.4.3;Synthesis During Meat Processing;109
6.5;Trichothecenes;110
6.5.1;Introduction;110
6.5.2;Origin and Toxicological Properties;110
6.5.2.1;Synthesis;110
6.5.2.2;Toxicity;112
6.5.3;Regulation;112
6.5.4;Contamination of Meat and Meat Products;113
6.5.4.1;Metabolism;113
6.5.4.2;Residual Contamination of Meat;113
6.5.4.3;Synthesis During Meat Processing;114
6.6;Fumonisins;114
6.6.1;Introduction;114
6.6.2;Origin and Toxicological Properties;114
6.6.2.1;Synthesis;114
6.6.2.2;Toxicity;115
6.6.3;Regulation;116
6.6.4;Contamination of Meat and Meat Products;116
6.6.4.1;Metabolism;116
6.6.4.2;Residual Contamination of Meat;116
6.6.4.3;Synthesis During Meat Processing;117
6.7;Other Toxins;117
6.7.1;Citrinin;117
6.7.1.1;Origin and Toxicity;117
6.7.1.2;Metabolism and Meat Contamination;117
6.7.2;Cyclopiazonic Acid;118
6.7.2.1;Origin and Toxicity;118
6.7.2.2;Metabolism and Meat Contamination;118
6.8;Conclusion;119
6.9;References;119
7;Transmissible Spongiform Encephalopathy and Meat Safety;135
7.1;Introduction;135
7.2;The Molecular Nature of Prion Diseases;136
7.3;Epidemiology of Variant CJD and Other Human TSEs;139
7.3.1;Variant CJD;139
7.3.1.1;Risk Factors for Variant CJD;142
7.4;Clinical Features of vCJD and Other Human TSEs;144
7.5;Diagnosis of vCJD and Other Human TSEs;145
7.6;BSE Epidemic and Relationship to Variant CJD;146
7.7;Public Health Measures Implemented to Reduce Transmission of BSE;148
7.7.1;Prevention of Spread of BSE Between Animals;149
7.7.2;Detection of BSE in Cattle;149
7.7.3;The Removal of High-Risk Material from the Food Chain;149
7.7.4;Prevention of Transmission of BSE from Cattle to Humans;150
7.8;Treatment of Human Prion Diseases;151
7.9;Other Animal TSEs and the Risk to Humans;152
7.10;Discussion;152
7.11;References;153
8;Part 2: Decontamination and/or Protection Technologies for Meat Processing;157
9;Strategies for On-Line Decontamination of Carcasses;158
9.1;Introduction;158
9.2;Interventions Before Hide Removal;160
9.2.1;Cleaning of Live Animals;160
9.2.2;Cleaning of Stunned Animals;162
9.2.3;Chemical Dehairing;162
9.3;Interventions During and After Hide Removal But Before Evisceration;163
9.3.1;Hide Removal;163
9.3.2;Knife Trimming;164
9.3.3;Spot-Cleaning by Steam/Water Vacuuming;165
9.3.4;Preevisceration Decontamination;167
9.4;Interventions During and After Evisceration;168
9.4.1;Bung Tying and Evisceration;168
9.4.2;Carcass Splitting;169
9.4.3;Water Spray Washing;169
9.4.4;Hot Water Treatment;170
9.4.5;Decontamination with Steam;172
9.4.6;Spraying with Chemical Antimicrobials;173
9.4.6.1;Chlorine;173
9.4.6.2;Chlorine Dioxide;174
9.4.6.3;Organic Acids;175
9.4.6.4;Other Chemical Antimicrobials;176
9.4.7;Other Decontamination Processes;177
9.5;Carcass Chilling;178
9.6;Carcass Spraying Before Fabrication;179
9.7;Multiple Hurdle Approach;180
9.8;Future Trends;181
9.9;References;182
10;Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products;192
10.1;Introduction;192
10.2;General Effects of HHP;195
10.3;Effect of HHP on Microorganisms;196
10.4;High Hydrostatic Treatments to Improve the Food Safety of Different Types of Meat Products;198
10.4.1;Raw Meats;198
10.4.2;Cured Meat Products;199
10.4.3;Cooked Meat Products;201
10.4.4;Fermented Meat Products;204
10.5;Combined Hurdles: Antimicrobials and High Hydrostatic Pressure;206
10.6;Final Conclusions;211
10.7;References;211
11;Advanced Decontamination Technologies: Irradiation;218
11.1;Introduction;218
11.2;Food Irradiation;219
11.3;Principles of Irradiation;220
11.4;Microcidal Effect of Irradiation;221
11.5;Effects of Irradiation on Meat Quality;223
11.6;Prevention of Quality Changes in Irradiated Meat;227
11.7;Toxicity and Health Concerns;229
11.8;Further Research Needed;230
11.9;References;230
12;Control of Thermal Meat Processing;238
12.1;Thermal Processing;238
12.2;Thermal Inactivation Studies;240
12.2.1;Factors Affecting Thermal Inactivation of Pathogens in Meat and Poultry Products;240
12.2.1.1;Product’s Characteristics;240
12.2.1.2;Pathogen’s Characteristics;242
12.2.2;Thermal Inactivation of Foodborne Pathogens in Meat and Poultry Products;243
12.2.2.1;Thermal Inactivation of Salmonella in Meat;243
12.2.2.2;Thermal Inactivation of Salmonella in Poultry;244
12.2.2.3;Thermal Inactivation of L. monocytogenes in Meat;246
12.2.2.4;Thermal Inactivation of L. monocytogenes in Poultry;248
12.2.2.5;Thermal Inactivation of E. coli O157:H7 in Meat;248
12.2.2.6;Thermal Inactivation of E. coli O157:H7 in Poultry;251
12.2.3;Control of Foodborne Pathogens in RTE Meat and Poultry Products;253
12.2.3.1;Air Impingement Oven Cooking;253
12.2.3.2;Steam or Hot-Water Pasteurization;255
12.2.3.3;Real-Time Control;257
12.3;References;258
13;Antimicrobials Treatment;263
13.1;Introduction;263
13.2;Bacteriocins;264
13.3;Classification of Bacteriocins;264
13.4;Mode of Action, Molecular and Biochemical Characterization of Bacteriocins;265
13.5;Applications of Bacteriocins in Foods;267
13.5.1;Dairy Products;268
13.5.2;Meat Products;268
13.5.3;Fishery Products;269
13.5.4;Fermented Vegetables;269
13.6;Factors Limiting Bacteriocins Efficiency in Foods;269
13.7;Future Considerations on Bacteriocins Applications in Foods;270
13.8;Naturally Occurring Compounds from Plants;271
13.9;Factors Affecting the Effectiveness of Essential Oils in Foods;272
13.10;Applications of EOs in Meat and Meat Products;274
13.10.1;Direct Application of EOs in the Product;274
13.10.2;Application of Essential Oils in Active Packaging;283
13.11;Chemical GRAS Compounds in Meat and Ready-to-Eat Meat Products;287
13.12;References;294
14;Biopreservation;305
14.1;Introduction;305
14.2;Methods of Biopreservation;306
14.3;Biopreservation by Lactic Acid Bacteria;306
14.4;Bacteriocins of Lactic Acid Bacteria;308
14.5;Mode of Action of Bacteriocins;311
14.6;Future Perspectives;315
14.7;References;316
15;Oxidative Changes and Their Control in Meat and Meat Products;321
15.1;Introduction;321
15.2;Chemical Reactions of Oxygen;323
15.2.1;Induction by Light;323
15.2.2;Induction by Metal Ions;324
15.2.3;Induction by Enzymes;327
15.3;Lipid Oxidation in Meat;327
15.3.1;Rancidity;328
15.3.2;Warmed-Over Flavor;328
15.3.3;Cholesterol Oxides;330
15.4;Prevention of Lipid Oxidation in Meat;333
15.4.1;Vitamin E Supplementation;333
15.4.2;Protection in Meat;335
15.4.3;Protection in Meat Products;338
15.4.4;Other Measures Against Oxidation;341
15.4.5;Packaging;341
15.4.6;Maillard Reaction Products;342
15.4.7;Chelating Agents;342
15.4.8;Nitrite/Nitrate;343
15.4.9;Smoking;344
15.4.10;Synthetic Antioxidants;344
15.4.11;Natural Antioxidants;344
15.5;Concluding Remarks;344
15.6;References;345
16;Part 3: Non-Biological Residues and Contaminants in Meat and Processed Meats;349
17;Polycyclic Aromatic Hydrocarbons in Smoked Meats;350
17.1;Introduction;350
17.1.1;Principles of Smoking;350
17.1.1.1;Traditional Procedures of Smoking;351
17.1.1.2;Alternatives to Traditional Smoking Procedures;352
17.1.1.3;Polycyclic Aromatic Hydrocarbons (PAH);352
17.1.1.4;Behavior of PAH in an Organism;352
17.1.1.5;Legislative Aspects and International Normalization of PAH in Smoked Meat and Liquid Smoke Flavor;353
17.2;Analysis of PAH;354
17.2.1;Sample Preparation;354
17.2.1.1;Sample Treatment of Smoked Meat;355
17.2.1.2;Sample Treatment of Liquid Smoke Flavors;356
17.2.2;Pre-Separation Procedures;357
17.2.2.1;Thin Layer Chromatography;357
17.2.2.2;Gas Chromatography;358
17.2.2.3;High Pressure Liquid Chromatography;359
17.2.3;Comparison of Gas Chromatography and High Pressure Liquid Chromatography;362
17.2.4;Occurrence of PAH;366
17.3;References;366
18;Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats;371
18.1;Introduction;371
18.2;Main Groups of Substances with Anabolic Effect and Veterinary Drugs;372
18.2.1;Substances with Anabolic Effect;372
18.2.1.1;Steroid Hormones and Other Substances Having Hormonal Action;372
18.2.1.2;Stilbenes;376
18.2.1.3;Antithyroid Agents;376
18.2.1.4;Glucocorticoids;376
18.2.1.5;beta-Agonists;376
18.2.2;Antimicrobial and Antibiotic Drugs;376
18.2.2.1;Sulfonamides;376
18.2.2.2;beta-Lactams;385
18.2.2.3;Tetracyclines;385
18.2.2.4;Aminoglycosides;385
18.2.2.5;Macrolides;385
18.2.2.6;Quinolones;387
18.2.2.7;Peptides;387
18.2.2.8;Amphenicols;387
18.2.2.9;Carbadox and Olaquindox;387
18.2.2.10;Nitrofurans;387
18.2.3;Other Veterinary Drugs;390
18.2.3.1;Antihelmintic Agents;390
18.2.3.2;Anticoccidials, Including Nitroimidazoles;390
18.2.3.3;Sedatives;390
18.2.3.4;Corticoids;390
18.3;Causes of Concern Due to the Presence of Residues in Meat;391
18.4;Control of Veterinary Drugs and Growth Promoters Residues in Meat;392
18.5;References;394
19;Priority Environmental Chemical Contaminants in Meat;397
19.1;Introduction;397
19.2;Prioritization of Chemical Contaminants in Meat;397
19.3;Factors Influencing the Exposure of Meat Animals to Chemical Contaminants;399
19.4;From Residues Monitoring Plans to Intake Assessment;407
19.5;Organochlorine Pesticides;410
19.6;Non-dioxin-Like Polychlorobiphenyls (NDL-PCBs);413
19.7;Polychlorodibenzodioxins, Polychlorodibenzofurans and Dioxin-Like PCB (PCDDs, PCDFs and DL-PCBs);416
19.8;Polybrominated Diphenyl Ethers (PBDEs);420
19.9;Polyfluorinated Alkylated Substances (PFAS);421
19.10;Conclusions;424
19.11;References;425
20;Part 4: Current Methodologies for the Detection of Contaminants in Meat and Processed Meats;431
21;Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products;432
21.1;Introduction;432
21.2;PCR: Principles and Applications;433
21.3;Critical Features of a PCR-Based Method;434
21.3.1;The International Standard Performance Characteristics;434
21.3.2;Sample Preparation;435
21.3.3;Controls;436
21.3.4;Quantitative Capacity;437
21.4;Real-Time PCR Methods for the Principal Foodborne Pathogens in Meat and Meat Products;438
21.4.1;Salmonella;438
21.4.2;Campylobacter spp.;442
21.4.3;Shiga-Toxin-Producing Escherichia coli;443
21.4.4;Listeria monocytogenes;444
21.5;Future Perspective;446
21.6;References;448
22;Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork;452
22.1;Introduction;452
22.1.1;Emergent Pathogens;452
22.1.2;Emergent Spoilage Micro-organisms;453
22.2;Detecting Micro-organisms on Meat;454
22.2.1;Total Bacterial Counts;455
22.2.2;Detecting Specific Pathogens or Spoilage Micro-organisms;455
22.3;Tracking Micro-organisms;457
22.4;Tools for Tracking Bacteria;458
22.4.1;Pulsed Field Gel Electrophoresis;458
22.4.2;Restriction Fragment Length Polymorphism (RFLP);458
22.4.3;Multi-locus Sequence Typing (MLST);459
22.4.4;Multi-locus Variance Analysis(MLVA);459
22.4.5;Micro-arrays;460
22.5;Conclusion;460
22.6;References;461
23;Molecular Analysis of Pathogenic Bacteria and Their Toxins;465
23.1;Introduction;465
23.2;Non-nucleic Acid Typing Methods;466
23.2.1;Multi-locus Enzyme Electrophoresis-MLEE;466
23.3;Nucleic Acid Typing Methods;467
23.3.1;Plasmid Analysis;467
23.3.2;Amplification-Based Methods;469
23.3.2.1;Polymerase Chain Reaction;469
23.3.2.2;Nested PCR;470
23.3.2.3;Real-Time PCR;471
23.3.2.4;Randomly Amplified Polymorphic DNA;472
23.3.2.5;Repetitive Extragenic Palindromic PCR;472
23.3.2.6;Enterobacterial Repetitive Intergenic Consensus PCR;473
23.3.2.7;Polymorphic Amplified Typing Sequences;474
23.3.2.8;Variable Number Tandem Repeat-(VNTR) and Multi-locus Variable Number Tandem Repeat Analysis (MLVA);474
23.3.3;Restriction Endonuclease-Based Methods;475
23.3.3.1;Pulsed Field Gel Electrophoresis;475
23.3.3.2;Restriction Fragment Length Polymorphism;477
23.3.3.3;Insertion Sequence RFLP;478
23.3.3.4;Amplified Fragment Length Polymorphism;480
23.3.3.5;Infrequent Restriction Site PCR;481
23.3.4;Sequence-Based Typing Methods;482
23.3.4.1;Multi-locus Sequence Typing;482
23.3.4.2;Single Nucleotide Polymorphism Analysis;483
23.3.5;Genome Sequencing and Comparative Genomics;484
23.3.6;Hybridization Techniques;485
23.3.6.1;DNA Microarrays;485
23.4;Conclusions;487
23.5;References;487
24;Methodologies for the Detection of BSE Risk Material in Meat and Meat Products;503
24.1;Introduction;503
24.2;Markers from the Lipid Fraction;505
24.2.1;Cholesterol;505
24.2.2;Fatty Acids (FAs, FAMEs);506
24.3;Markers from the Protein Fraction;508
24.3.1;Neuron-Specific Enolase (NSE);508
24.3.2;Glial Fibrillary Acidic Protein (GFAP);509
24.3.3;Other Proteins;510
24.3.4;Immunohistology;511
24.3.5;Prion Protein (PrPC, PrPSc);511
24.4;BSE-Risk Markers from the Nucleic Acid Fraction;512
24.5;Conclusion;514
24.6;References;514
25;GMO Detection;519
25.1;Introduction;519
25.2;Basic Legislative Approaches to GMOs and GM Products;520
25.3;Current Approaches to GMO Analysis;523
25.4;Sampling of Food/Feed Products;524
25.5;Preparation of an Analytical Sample (Test Portion);526
25.6;DNA Isolation;526
25.7;GMO Identification;527
25.8;GMO Quantification;528
25.9;Identification of Unapproved GMOs;528
25.10;Quality Control;530
25.11;Conclusions;531
25.12;References;531
26;Part 5: Risk Assessment and Regulations on Meat Safety;537
27;Principles of Predictive Modeling;538
27.1;Introduction;538
27.2;Primary Models;539
27.2.1;Growth Models;539
27.2.2;Survival Models;544
27.3;Secondary Models;545
27.3.1;Secondary Models for Growth Rate;547
27.3.1.1;Models Based on the Gamma Concept;547
27.3.1.2;Polynomial Models;548
27.3.1.3;Other Models;550
27.3.2;Other Secondary Models;550
27.3.2.1;Secondary Models for Lag Time;550
27.3.2.2;Secondary Models for Inactivation;552
27.3.2.3;Probability Models;552
27.4;Applications of Predictive Modeling;553
27.4.1;The Challenge of Modeling Microbial Dynamics in Food Under Realistic Conditions;553
27.4.2;Quantitative Microbiology Tools;554
27.4.3;Predictive Models for Quantitative Risk Assessment;555
27.5;Conclusion;556
27.6;References;557
28;Predictive Modeling of Pathogen Growth in Cooked Meats;562
28.1;Introduction;562
28.2;Foodborne Pathogens of Significance in Ready-to-Eat Meat and Poultry Products;565
28.2.1;Clostridium botulinum;565
28.2.2;Clostridium perfringens;568
28.2.3;Bacillus cereus;569
28.2.4;Listeria monocytogenes;570
28.3;Predictive Models to Describe Pathogen Growth in Cooked Meats;571
28.3.1;Primary Models;572
28.3.2;Secondary Models;572
28.3.3;Modified Ratkowsky Model;573
28.3.4;Dynamic Model;573
28.3.5;Baranyi Model-An Innovative Approach;574
28.3.6;Growth/No Growth Models;576
28.4;Predictive Models for Pathogens of Significance in Cooked Meats;577
28.4.1;C. botulinum Predictive Models for Cooked Meats;578
28.4.2;C. perfringens Predictive Models for Cooked Meats;580
28.4.3;B. cereus Predictive Models for Cooked Meats;584
28.4.4;L. monocytogenes Predictive Models for Cooked Meats;584
28.5;Conclusions;587
28.6;References;587
29;Microbiological Quantitative Risk Assessment;594
29.1;Introduction;594
29.2;Peer-Reviewed QMRAs;596
29.3;National and International QMRAs;603
29.4;Conclusions;614
29.5;References;615
30;Quantitative Risk Assessment of Bovine Spongiform Encephalopathy;618
30.1;Introduction;618
30.2;Risk Assessment of BSE;619
30.3;Quantitative Approaches for the Food Safety Risk Assessment of BSE;620
30.3.1;Pathway Modeling Approach;620
30.3.2;Epidemiological Modeling Approach;620
30.4;Examples;621
30.4.1;Stochastic Modeling Approach;621
30.4.1.1;Model Structure;621
30.4.1.2;Modeling Infectivity of Cattle at Slaughter;623
30.4.1.3;Input Parameters;624
30.4.1.3.1;Age at Infection;624
30.4.1.3.2;Incubation Period;624
30.4.1.3.3;Age at Slaughter;625
30.4.1.3.4;Infectivity at Clinical Stage;625
30.4.1.3.5;Doubling Time;626
30.4.1.3.6;Detection Limit of Infectivity by Test;627
30.4.1.4;Outputs;627
30.4.2;Simulation-Based Epidemiological Modeling Approach;629
30.5;Conclusions;630
30.6;References;630
31;Regulations on Meat Hygiene and Safety in the European Union;633
31.1;Introduction;633
31.2;Reasons for Revising the Regulatory Aspects in the EU;634
31.3;General Food Law;635
31.4;Legislation on Food Hygiene;635
31.4.1;Regulation (EC) No. 852/2004;636
31.4.2;Regulation (EC) No. 853/2004;637
31.5;Other Legislation as Part of the Hygiene Package;637
31.5.1;Council Directive 2002/99/EC;637
31.5.2;Directive 2004/41/EC;638
31.6;Legislation on Official Controls;638
31.6.1;Regulation (EC) No. 882/2004(Official Feed and Food Controls)8;638
31.6.2;Regulation (EC) No. 854/2004;639
31.7;Implementing Measures of the Hygiene Package;640
31.7.1;Implementing Measures;640
31.7.2;Transitional Arrangements;640
31.7.3;Examination of Meat for Trichinella Parasites;641
31.7.4;Regulation on Microbiological Criteria for Foodstuffs;642
31.8;Guidance Documents for the Legislation on Food Hygiene;643
31.9;Related Food Safety Legislation;643
31.9.1;Legislation on Transmissible Spongiform Encephalopathies;643
31.9.2;Legislation on Animal By-Products;644
31.9.3;Legislation on Residues;645
31.9.4;Legislation on Contaminants;645
31.9.5;Other Legislation;646
31.9.6;International Aspects;646
31.10;Future Legislative Work;646
31.10.1;Treatment to Remove Surface Contamination;646
31.10.2;Risk-Based Meat Inspection;647
31.10.3;Report to the European Parliament and the Council;647
31.11;Implications of the New Legislation for the Official Veterinarian;647
31.12;Implications of the New Legislation for the Private Veterinarian;648
31.13;References;649
32;Regulations on Meat Hygiene in the USA;650
32.1;Introduction;650
32.2;Background on the US Meat Industry;650
32.3;Consumer Views on Meat Hygiene in the US;652
32.4;The Federal Meat Inspection Act of the US;653
32.5;The Regulatory Process;656
32.6;Regulatory Enforcement Actions;660
32.7;Development and Use of Performance Standards by FSIS;662
32.8;Salmonella Performance Standards;664
32.9;Zero-Tolerance Standard for E. coli O157:H7;666
32.10;Stabilization/Cooling Performance Standards;669
32.11;Zero-Tolerance Standard for Listeria monocytogenes in RTE Foods;670
32.12;L. monocytogenes at Retail Delis;672
32.13;Verification Sampling and Testing;673
32.14;Risk-Based Inspection;675
32.15;Food Safety Research on Meat Hygiene;676
32.16;Inspection Resources for Ensuring Meat Hygiene in the US;677
32.17;Science-Based vs. Politically-Based Regulations;679
32.18;Conclusions;682
32.19;References;683
33;Index;686