Meat and dairy products; Avian eggs; Fish eggs; Shellfish, fish, and algae; Nitrosamines.
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Abstract: A survey of toxic components found in animal foodstuffs includes toxicants occurring naturally, food additives, pesticide residues, and other chemical contaminants accidentally or intentionally introduced by man. Four categories of animal foods are considered: meat and…
Abstract: A reference text for industry and quality assurance personnel in the poultry meat industry presents 13 authoritative reviews by experts in their respective fields covering various aspects of the determination of poultry meat microbiology. The first 3 reviews cover the …
The twenty-four essays in this book highlight five significant subject areas: preharvest food-borne pathogen ecology and intervention strategies, postharvest food-borne pathogen ecology, rapid methods and detection strategies for food-borne pathogens, antibiotics and antimicrobi…
Strain variability, temperature, formulation and background microflora of food, packaging, and inoculum sizes are important factors affecting the growth of foodborne pathogen Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. The goal of the present study wa…