|
Title: |
Safety of U.S. Meat & Poultry Products |
| Sub-title: |
Development & Oversight |
Search Result:
| Edited by: |
Joseph J Lewis, Mary A Hernandez |
| ISBN10-13: |
1622570081 : 9781622570089 |
| Format: |
Hardback |
| Size: |
230x155mm |
| Pages: |
166 |
| Weight: |
.416 Kg. |
| Published: |
Nova Science Publishers, Inc (US) - November 2012 |
| List Price: |
159.99 Pounds Sterling |
| Availability: |
In Stock
Qty Available: 1 |
| Subjects: |
Agriculture & related industries |
| The U.S. beef industry has recalled over 23 million pounds of beef owing to contamination from pathogenic strains of Shiga toxin-producing E.coli (STEC) bacteria since 2006. These strains do not harm cattle but may contaminate meat during slaughter. If humans eat contaminated meat without properly cooking it, STEC can cause illnesses, including bloody diarrhea and Hemolytic Uremic Syndrome, which is characterized by kidney failure and can be fatal. The Departments of Health and Human Services (HHS) and of Agriculture (USDA) play a role in reducing STEC. The USDA has stated that interventions to reduce STEC before slaughter offer a significant opportunity to improve food safety. This book examines current developments to provide safety in the U.S. meat and poultry products industry. Preslaughter interventions that could reduce E.coli in cattle are discussed, as is the "pink slime" controversy, meat and poultry inspection, and the USDA's authority to recall meat and poultry products. |
| Table of Contents: |
| Preface; Food Safety: Preslaughter Interventions Could Reduce E.coli in Cattle; Lean Finely Textured Beef: The "Pink Slime" Controversy; Food Safety Audits, Plant Characteristics & Food Safety Technology Use in Meat & Poultry Plants; Meat & Poultry Inspection: Background & Selected Issues; The USDA's Authority to Recall Meat & Poultry Products; Index. |
Item added to 
.png "Click here for catalogues")
