CASPIAN Consumer Privacy, USA ABSTRACT This chapter reviews literature published in oncology and toxicology journals between 1990 and 2006 addressing the effects of implanted radio-frequency (RFID) microchips on laboratory rodents…
Academy of Athens, Greece Dimitrios VlachakisAcademy of Athens, Greece Smaragda SotirakiVeterinary Research Institute of Thessaloniki, Greece Sophia KossidaAcademy of Athens, Greece ABSTRACT Piglet isosporosis caused by Isospora suis represents a…
9 Hygiene of Production – Processing of Other Foods 9.1 Hygiene of Milk and Dairy Products ALISON SMALL This chapter aims to outline the dairy production chain, introducing the reader…
3 Meat Industry 3.1 Trends in the Organization of the Meat Industry JEFFREY WOOD Introduction In this chapter we consider the organization of the UK meat industry against the background…
10 Food Hygiene and Safety at the Retail–Consumer Phase 10.1 Food Hygiene at Retail–Consumer Level CAROL-ANN WILKIN (NÉE REID) After processing, foods may have numerous stages to go through before…
7 Meat Preservation and Processing 7.1 Conversion of Muscle to Meat PAUL WARRISS Introduction Normally we do not eat carcass meat immediately after slaughter but, depending on the species concerned,…
8 Meat Safety Management at the Abattoir 8.1 GHP and HACCP Principles Introduction As indicated in previous chapters, the major causes of food-borne disease (E. coli O157, Salmonella, Campylobacter) are…
5 Slaughter and Dressing 5.1 Humane Slaughter STEVE WOTTON When any animal is slaughtered for food, it is important for ethical reasons that the methodology employed does not inflict pain….
2 On-farm Factors and Health Hazards 2.1 Principles of Epidemiology as Applied to VPH IVAR VÅGSHOLM Epidemiology is a way of thinking and analysing problems with a view to increasing…
1 Food Chain and Health Hazards 1.1 Characteristics of the Food Chain and Associated Hazards Sufficient knowledge has been accumulated to understand that, in modern times, food production and food…
