Safety of Meat and Processed Meat

Biological Hazards in Meat and Processed Meats.- Main Concerns of Pathogenic Microorganisms in Meat.- Fate of Escherichia coli O157:H7 in Meat.- Insights into Fresh Meat Spoilage.- Mycotoxins in Meat and Processed Meat Products.- Transmissible Spongiform Encephalopathy and Meat Safety.- Decontamination and/or Protection Technologies for Meat Processing.- Strategies for On-Line Decontamination of Carcasses.- Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products.- Advanced Decontamination Technologies: Irradiation.- Control of Thermal Meat Processing.- Antimicrobials Treatment.- Biopreservation.- Oxidative Changes and Their Control in Meat and Meat Products.- Non-Biological Residues and Contaminants in Meat and Processed Meats.- Polycyclic Aromatic Hydrocarbons in Smoked Meats.- Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats.- Priority Environmental Chemical Contaminants in Meat.- Current Methodologies for the Detection of Contaminants in Meat and Processed Meats.- Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products.- Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork.- Molecular Analysis of Pathogenic Bacteria and Their Toxins.- Methodologies for the Detection of BSE Risk Material in Meat and Meat Products.- GMO Detection.- Risk Assessment and Regulations on Meat Safety.- Principles of Predictive Modeling.- Predictive Modeling of Pathogen Growth in Cooked Meats.- Microbiological Quantitative Risk Assessment.- Quantitative Risk Assessment of Bovine Spongiform Encephalopathy.- Regulations on Meat Hygiene and Safety in the European Union.- Regulations on Meat Hygiene in the USA.

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-Cured Meat Products.