The importance of food safety in human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases originate from poultry, egg, meat and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety, and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics. The topics covered in this textbook include ways of optimizing farming practices, controlling notifiable and zoonotic diseases, hygienic animal slaughter, food preservation and processing, food retailing and food handling in catering and domestic environments. This book will be of significant interest to students of veterinary medicine, animal science, environmental health and food science and technology. It will also be of interest to professionals working in the meat hygiene service.

Includes bibliographical references and index.

Food Chain and Health Hazards -- On-farm Factors and Health Hazards -- Meat Industry -- Pre-slaughter Phase -- Slaughter and Dressing -- Post-mortem Meat Inspection -- Meat Preservation and Processing -- Meat Safety Management at the Abattoir -- Hygiene of Production : Processing of Other Foods -- Food Hygiene and Safety at the Retail-Consumer Phase -- Principles of Longitudinal and Integrated Food Safety Assurance.

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Title from PDF title page (viewed August 16, 2013).