Safety Analysis of Foods of Animal Origin

Co-Edited by Fidel Toldrá - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association_x005F_x000D_ Written by world renowned scientists and experts in their fields of research, this book examines the tools available for the analysis of safety parameters in food of animal origin. It covers safety aspects of biological agents and products of different organisms and methods to control the presence of bacteria, viruses, or parasites. It also discusses adulteration, foreign compounds, irradiation, and genetically modified organisms. It reviews sample preparation, clean-up methods, and detection methods. The book concludes with a brief summary of guidelines for the presence of these parameters for different end-products.