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
表中的内容
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
关于作者
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.
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