Table of Contents

Contents; Contributors; Preface; PART I: ON-FARM PHASE IN THE CONTEXT OF THE FOOD CHAIN; 1 Food Chain and Health Hazards; 2 On-farm Factors and Health Hazards; PART II: HYGIENE OF MEAT PRODUCTION - PROCESSING AND MEAT INSPECTION; 3 Meat Industry; 4 Pre-slaughter Phase; 5 Slaughter and Dressing; 6 Post-mortem Meat Inspection; 7 Meat Preservation and Processing; 8 Meat Safety Management at the Abattoir; PART III: HYGIENE OF PRODUCTION - PROCESSING OF OTHER FOODS AND RETAIL-CONSUMER FOOD SAFETY; 9 Hygiene of Production - Processing of Other Foods 10 Food Hygiene and Safety at the Retail-Consumer PhasePART IV: STABLE-TO-TABLE CONCEPT; 11 Principles of Longitudinal and Integrated Food Safety Assurance; Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; V; W; Y; Z The importance of food for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers the longitudinal and integrated approach to food (primarily of animal origin) production, hygiene and safety and how it results in concurrent benefits to animal well being, human health via safe food, protection of the environment and socioeconomic aspects.