1st Edition
by Thimjos Ninios (Editor), Janne Lundén (Editor), Hannu Korkeala (Editor), Maria Fredriksson-Ahomaa (Editor)
Meat inspection, meat hygiene and
official control tasks in the slaughterhouse have always been of major
importance in the meat industry, and are intimately related with animal
diseases and animal welfare. The history of meat inspection has largely
been a success story. Huge steps have been taken over more than a
century to prevent the transmission of pathogenic organisms and
contagious diseases from animals to humans. Various factors influence
the quality and safety of meat including public health hazards (zoonotic
pathogens, chemical substances and veterinary drugs), animal health and
welfare issues during transport and slaughter.
Meat inspection
is one of the most important programs in improving food safety, and its
scope has enlarged considerably over the last decades. Globalization
has affected the complexity of the modern meat chain and has provided
possibilities for food fraud and unfair competition. During the last two
decades many food fraud cases have been reported, which have caused
concern among consumers and the industry. Subsequently meat inspection
is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse
is an up-to-date reference book that responds to these changes and
reflects the continued importance of meat inspection for the food
industry. The contributors to this book are all international experts in
the areas of meat inspection and the official controls limited to
slaughterhouses, providing a rare insight into the international meat
trade. This book will be of importance to students, professionals and
members of the research community worldwide who aim to improve standards
of meat inspection procedures and food safety.
