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Springer Safety of Meat and Processed Meat - Food Microbiology

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£139.68 £132.70 £135.49 £138.28 £141.08 £143.87 £146.66 19 July 2026 22 July 2026 25 July 2026 28 July 2026 31 July 2026
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Description

Safety of Meat and Processed Meat is a comprehensive guide to modern food safety practices across the entire meat supply chain, from abattoir to consumer. This Springer publication addresses biological contaminants including pathogen microorganisms such as E. coli and L. monocytogenes, toxins, and biogenic amines that can contaminate meat and processed products. The book explores five key approaches: examination of primary biological hazards, decontamination technologies for meat processing, innovations in active packaging and bioprotective methods, and practical strategies for maintaining safety standards throughout production and distribution. Ideal for food safety professionals, microbiologists, and industry practitioners seeking evidence-based knowledge on contamination prevention and control measures.

Key Features

Springer publication covering biological contaminants including E. coli and L. monocytogenes in meat products.

Comprehensive examination of pathogen microorganisms, toxins, and biogenic amines present in meat and processed meat.

Focuses on decontamination technologies and methods for reducing microbial hazards throughout processing chains.

Addresses active packaging innovations and bioprotective cultures for extended meat product shelf life and safety.

Traces safety considerations from abattoir operations through to final product delivery and storage.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
14 April 2009
Listed Since
01 October 2008

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No barcode data available

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