Gracey's Meat Hygiene (eBook)

David S. Collins, Robert J. Huey (Herausgeber)

eBook Download: EPUB

2014 | 11. Auflage
John Wiley & Sons (Verlag)
978-1-118-65001-1 (ISBN)

Infos

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control.  This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999.  An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease.  New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.

Key features include:

• Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. 
• Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system.
• A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled.
• With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.

David S Collins, MVB, DVPH(MH), MRCVS

Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency.His work has involved forensic investigation for the Ministry of Defence and insurance companies, advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials, and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals.  He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, and was Consultant Editor for Northern Ireland Veterinary Today.

Robert J Huey, TD, MVB, DVPH(MH), MRCVS

Robert is Chief Veterinary Officer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service.  He is currently Vice-President of the Federation of Veterinarians of Europe, and a past President of the Union of European Veterinary Hygienists.  He is also a former President of the Veterinary Public Health Association, and was Senior Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998-2010.

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GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include the following Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlled With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff

Autor

About the Editors David S. Collins, MVB, DVPH(MH), MRCVS Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency. His work has involved forensic investigation for the Ministry of Defence and insurance companies; advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials; and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals. He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, UK, and was Consultant Editor for Northern Ireland Veterinary Today. Robert J. Huey, TD, MVB, DVPH(MH), MRCVS Robert is Chief Veterinary Offi cer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service. He is currently Vice President of the Federation of Veterinarians of Europe and a past President of the Union of European Veterinary Hygienists. He is also a former President of the Veterinary Public Health Association and was Chief Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998-2010.

Inhalt

Chapter 1: The Food Animals

Chapter 2: Anatomy

Chapter 3: Meat Establishment Construction and Equipment

Chapter 4: Preservation of Meat

Chapter 5: Plant Sanitation

Chapter 6: From Farm To Slaughter

Chapter 7: Humane Slaughter

Chapter 8: Meat Hygiene Practice

Chapter 9: Meat Inspection Protocols

Chapter 10: Poultry Production, Slaughter and Inspection

Chapter 11: Exotic Meat Production

Chapter 12: Food Poisoning and Meat Microbiology

Chapter 13: Controls on veterinary drug residues in the European Union

Chapter 14: Health and Safety in Meat Processing

Rezensionen

"The 11th edition of Gracey's Meat Hygieneis a hardcover textbook that will be an excellent, practical reference for slaughterhouse veterinarians, food safety inspectors, and meat industry personnel. This book provides a comprehensive introduction for readers new to the fields of slaughter and meat safety, although it is likely to be even more valuable to readers with some experience in those fields." (Journal of the American Veterinary Medical Association, 15 September 2015)

"The previous edition, published in 1999, was well respected as a reference text. The 11th edition provides all those involved in the farm to fork chain, particularly farmers and their veterinary practitioners, veterinary public health practitioners, meat inspectors and those working in the industry, a definitive description of meat hygiene standards as it stands today." (Veterinary Record, 2016)

Textauszug

1
The food animals

HEALTH is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

World Health Organisation chronicle (1978)

Meat is normally regarded as the edible parts (muscle and offal) of the food animals which consume mainly grass and other arable crops, namely, cattle, sheep, goats, pigs, horses, deer, reindeer, buffalo, musk oxen, moose, caribou, yak, camel, alpaca, llama, guanaco, vicuna, etc. In addition, poultry have become a major meat-producing species, while rabbits, guinea pigs, capybara and various game animals and birds provide a substantial amount of protein, particularly in localised areas. Fish and other seafood have also been an important part of man's diet since earliest times.

Although, theoretically, hundreds of animals could supply meat for human consumption, in practice, only a relatively small number of species are used today. This is all the more remarkable since it represents in general the instruction of the Levitical law of the Old Testament, most of which is in accord with modern sanitary science. The animals suitable for the food of man had to part the hoof and chew the cud. Only those fish with fins and scales were wholesome. It is true that today we eat pig, rabbit and hare, but it is recognised that they are subject to parasitic infestation. There appears to be little doubt that the dangers of trichinosis and of Cysticercus cellulosae were recognised 1400 years before the birth of Christ. In many parts of the world, horseflesh forms an important article of human diet. The Danes reintroduced the consumption of horseflesh into Europe during the siege of Copenhagen in 1807; slaughter of horses for human consumption is now well established in Denmark, Belgium, Holland and Germany.

All the above animals, including fish, are converters, that is, they utilise green vegetable material with varying efficiency to produce protein. Even micro-organisms can be classified as converters in that they use carbohydrates from plants to make protein from simple nitrogenous compounds. Especially when an animal eats something which is inedible for man or could not easily be made into food for man, it is considered valuable as a source of food; so when pigs and poultry, and even other animal species, are used as scavengers to eat scraps, by-products, etc., they are very useful indeed. However, when food which could be utilised by human beings is fed to livestock, the question of efficiency becomes more problematic. Nevertheless, other factors, such as the production of manure for fertiliser usage, variety in the human diet, etc., have to be borne in mind.

Not only did the Creator command the earth to ‘bring forth grass, the herb yielding seed and the fruit tree yielding fruit after his kind' (Genesis 1:11). He also ‘made the beast of the earth after his kind, and cattle after their kind, and everything that creepeth upon the earth after his kind' (Genesis 1:25). For both plant and beast, ‘God saw that it was good' (Genesis 1:12 & 25). They were both to be used as food for man.

In more recent times, efforts have been made to domesticate certain wild animals, although many of these have been used as food since ancient times. In Africa and Russia, elands are being domesticated, as well as antelope in the latter country. Kangaroos are being kept for meat in Australia, and in South America, the large rodent capybara, which is a semi-aquatic vegetarian, is being used as a source of meat, although it is not especially palatable. There are probably many other wild species which could be utilised in meat production and would have some advantages over the domesticated animals since they exist on less valuable land, need only rough grazing, are more disease resistant and act as a tourist attraction. Some problems, however, arise in connection with feeding, protection from predators, slaughter and meat inspection.

Recent innovations have included the breeding of wild boar in England and buffalo in Germany, France and Poland. Wild boars introduced from Germany and Denmark into England are used to produce purebreds as well as crosses with established breeds of pigs. Differences in quality and flavour are said to exist between the wild variety and the various crosses. Litter sizes average six piglets and only one litter is produced yearly. Slaughtered at 12–14 months, wild boar has a live weight of about 59 kg and a dead weight of around 45 kg. The meat is very lean with an acceptable flavour, but stress is sometimes associated with abattoir slaughter, which may necessitate on-farm handling. In Great Britain, the keeping of wild boar is subject to the Dangerous Wild Animals Act.

Buffalo meat is said to be more tender, leaner and gamier than beef, with lower levels of cholesterol. Although expensive in France, it is cheaper than beef in Canada. The name buffalo is often applied to the bison (Bison bison) of North America, a different species of the order Bovidae. There are several species; the Indian buffalo (Bubalus bubalis), sometimes called the water buffalo or arna, is the only one to be domesticated. It is found in many parts of the Old World, with significant numbers in Hungary, Italy and France.

The future for meat and meat products will depend mainly on consumer demand and the prices at which they can be profitably produced. As living standards rise, so also does the consumption of meat. Factors such as the cost of production, feed conversion efficiency, land use and availability, consumer taste, price to consumers, diet, attitudes of people to meat production methods, use of protein from non-animal sources, etc. will all play a part in determining future demands.

Procedures such as genetic engineering, embryo transfer, sexed semen, cross-breeding and twinning will continue to be utilised in attempts to produce more productive livestock with improved milk and meat quality. But if close attention is not paid to the vital importance of disease resistance, we may well see the development of stock susceptible to existing and novel conditions, some of which may have serious public health implications. Consumer attitudes must always be borne in mind by research workers and those engaged in the agriculture and food industries, which will only prosper in a climate of real consumer confidence in the quality and safety of food.

In order to address this point, much food from animals is produced under ‘Farm Quality Assured Schemes'. These provide customers with some assurance that the animals have been reared in a manner which involves animal welfare and environmental issues and are fit to produce wholesome, safe food products. This complements the ‘farm-to-fork' approach to meat production with control over all the nutritional, welfare, housing and other management factors, as well as ensuring the traceability of the food product. Veterinarians have a pivotal role in this discipline, both on the farm and at the meat plant.

Dietary factors

Concern about the amount of fat, especially saturated fat, in the diet, has been given prominence in the Western world due to the adverse effects on human health. According to the Living Costs and Food Survey (2011), the amount of dietary energy derived from fat was 38.1% for UK adults, with 14.2% of this energy being from saturated fats. While these values are lower than 20–30 years ago, the amount of fat in British diets is still higher than current recommendations. The Scientific Advisory Committee on Nutrition (SACN) states that the amount of dietary energy derived from saturated fat should not exceed 11%.

Steps have been taken to have legislation which require total fat and saturated fatty acid content labelling on a wide variety of foodstuffs. While much of the intake of fat is derived from milk and dairy products, meat and meat products, margarine, cooking fat and salad oils, some comes from vegetable sources, where it is either produced in a saturated form, for example, coconut oil, or converted into such during manufacture. An increase in dietary unsaturated fatty acids has been shown to reduce the risk of cardiovascular disease (CVD) and possibly some cancers, asthma and diabetes. It is possible to modify animal diets to increase the amount of unsaturated fatty acids in meat, milk and eggs and to decrease the n-6:n-3 fatty acid ratio (Woods and Fearon, 2009).

The sources of fat in the average British diet are given in Table 1.1.

Table 1.1 Average British diet fat consumption (g/person/day) (FAOSTAT) 2009

Source: Reproduced with permission from FAO (2011). © FAO.

Food group

Consumption (g/person/day)

Milk and dairy products (excluding butter)

21

Meat

36.5

Fish

1.5

Eggs

2.8

Total fats (including butter and vegetable oils)

60.3

Fruit

0.7

Vegetables

0.5

Cereals

4

If people respond to the SACN recommendations and there are indications that this is already the case, there will be major changes in food consumption which will inevitably have an impact on production methods in agriculture, especially in milk and...

Produkt-Details

• Erscheint lt. Verlag: 19.11.2014
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Veterinärmedizin ► Großtier
• Schlagworte: Epidemiologie • Epidemiologie, Gesundheitswesen u. Statistik • meat hygiene, public health, food hygiene, meat inspection, food animal, farm animal, food safety • Nutztiere • Veterinärmedizin • Veterinärmedizin f. Nutztiere • Veterinärmedizin • Veterinärmedizin f. Nutztiere • Veterinary Epidemiology, Public Health & Statistics • Veterinary Medicine • Veterinary Medicine - Farm Animals
• ISBN-10: 1-118-65001-8 / 1118650018
• ISBN-13: 978-1-118-65001-1 / 9781118650011