Microbiological analysis of red meat, poultry and Eggs Book

Introduction Microbiological Testing in Food Safety and Quality Management, C. de Blackburn Introduction Control Systems Used in Food Industry Role of Microbiological Testing Applying Microbiological Testing Future Trends Sources of Further Information and Advice References
Legislation for Red Meat, Poultry and Eggs: Which Way Forward? M. Fogden
Introduction Codex Alimentarius (Food Code)
Regulation in the EU EU Regulation on Microbiological Criteria Annex I: Criteria Future Trends Sources of Further Information and Advice References
Escherichia coli0157 and Other VTEC in the Meat Industry, I.D. Ogden
Introduction Pathogenic Potential Key Outbreaks of E. coli 0157 and Other VTEC Occurrence in Red Meat and Poultry Regulatory Measures Laboratory Methods of Isolation and Identification Industry Measures Consumer Responses Future Trends Sources of Further Information and Advice References Faecal Indicator Organisms for Red Meat and Poultry, G.C. Mead Introduction Origins and Terminology of the Indicator Concept Enterobacteriaceae, Coliforms, and E. coli Monitoring Faecal Contamination of Meat Other Indicator Organisms Use of E. coli for Determining Cross-Contamination Sources of Further Information References
Spoilage Organisms of Red Meat and Poultry, J.E.L. Corry
Introduction Microflora of Raw Meat Immediately after Slaughter (Red Meat and Poultry)
Factors Affecting Flora Development and Changes Leading to Spoilage Spoilage of Vacuum-Packed Red Meat of Normal pH Due to Psychtophilic of Psychotropic Clostridium spp Bone Taint Spoilage of Uneviscerated Poultry Effect of Storage Temperature on Spoilage Metabolic Products Responsible for Spoilage Isolation and Identification of Spoilage Organisms Future Trends Sources of Further Information References

Sampling of Red Meat, C.O. Gill

Introduction Purposes of Routine Microbiological Sampling Target Organisms Sampling Plans Sampling Sites Methods of Sampling Detection Methods and Enumeration of Bacteria Interpretation of Data Future Trends Sources of Further Information References Sampling methods for poultry-meat products, G.C. Mead Introduction Origins and Distribution of Carcass Contaminants Microbial Attachment to Skin and Other Carcass Surfaces Sampling Carcasses in the Processing Plant Methods of Sampling Carcasses Sampling of Frozen Meat Cut Portions and Other Raw Products Cooked, Ready-to-Eat Products Pooling Samples Sample Handling and Transportation Future Trends Sources of Further Information and Advice References
Microbiological Monitoring of Cleaning and Disinfection in Food Plants, J.F. Rigarlsford
Introduction Sanitization Sources of Product Contamination Development of a Testing Programme Testing Plant Surfaces Rapid Methods Air Testing Data Illustration and Limit Values Future Trends Sources of Further Information References Microbiological analysis of eggs and egg products, J.E.L. Corry Introduction Shell Eggs Bulk Liquids Future Trends Sources of Further Information Acknowledgement References
Detection and enumeration of pathogens in meat, poultry and egg products, E. de Boer
Introduction Cultural Methods Rapid Methods Factors in the Choice of Technique Future Trends Sources of Further Information References
Techniques for identifying foodborne microorganisms, S.M. Russel and P.C. Vasvada
Introduction Handling and Storage of Isolates Storage of Isolates Preliminary Examination of Isolates Identification Systems Commonly-Used Selective and Differential Media Automated Microbial Identification Systems for Typing Isolates Following Identification Genetic Methods for Typing Bacterial Strains References Validation of analytical methods used in food microbiology, M. Utyebdaele Introduction Definition of Performance Characteristics Validation Protocols Use of Validation Schemes for Evaluating the Performance of Alternative Levels Application of Validated Methods in Accredited Laboratories Future Trends Sources of Further Information References Quality Assurance in the food microbiology laboratory, R. Wood Introduction Legislation and Codes for Practice Accreditation Internal Quality Control Quality Assurance Requirements: Analytical Methods Criteria for Valid Methods of Analysis Method Validation through Proficiency Testing Measurement Uncertainty for the Microbiologist References