Escherichia coli O157:H7 in Ground Beef

Escherichia coli O157:H7 in Ground Beef
Author: Institute of Medicine
Publisher: National Academies Press
Total Pages: 172
Release: 2002-12-19
Genre: Medical
ISBN: 0309086272

USDA's Food Safety and Inspection Service (FSIS) is formulating risk assessments to identify important foodborne hazards; evaluate potential strategies to prevent, reduce, or eliminate those hazards; assess the effects of different mitigation strategies; and identify research needs. These risk assessments, in brief, empirically characterize the determinants of the presence or level of microbial contamination in vulnerable foodstuffs at various points leading up to consumption. One of the initial efforts in the undertaking is a risk assessment of the public health impact of E. coli O157:H7 in ground beef. In addition to soliciting public input, FSIS asked the Institute of Medicine (IOM) to convene a committee of experts to review the draft and offer recommendations and suggestions for consideration as the agency finalizes the document. This report presents the results of that review.

Improving the Safety of Fresh Meat

Improving the Safety of Fresh Meat
Author: John N. Sofos
Publisher: CRC Press
Total Pages: 818
Release: 2005-08-12
Genre: Technology & Engineering
ISBN: 9780849334276

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.

Scientific Criteria to Ensure Safe Food

Scientific Criteria to Ensure Safe Food
Author: National Research Council
Publisher: National Academies Press
Total Pages: 425
Release: 2003-09-29
Genre: Medical
ISBN: 030908928X

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
Author: Steve Taylor
Publisher: Elsevier
Total Pages: 330
Release: 2005-05-04
Genre: Technology & Engineering
ISBN: 0080490123

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. - Series established since 1948 - Advisory Board consists of 8 respected scientists - Unique series as it combines food science and nutrition research

The Rumen and Its Microbes

The Rumen and Its Microbes
Author: Robert E. Hungate
Publisher: Elsevier
Total Pages: 544
Release: 2013-10-22
Genre: Nature
ISBN: 1483263622

The Rumen and Its Microbes is a contribution to the ecology of this important microbial habitat. Relatively few microbial habitats have been subjected to a thorough quantitative ecological analysis. The rumen fermentation is peculiarly suitable because of its relatively constant and continuous nature and because of the very rapid rates of conversion of organic matter. Although analysis of the ruminant-microbe symbiosis is still far from complete, knowledge is sufficient for formulation of principles and for identification and measurement of important parameters. The first eight chapters of the book include a description of the rumen and its microbes, their activities, and the extent of these activities. This basic biology provides a framework in which applications to agriculture can be evaluated. These applications are discussed in the last four chapters: host metabolism, variation in the rumen, possible practical applications, and abnormalities in rumen function.

The Use of Drugs in Food Animals

The Use of Drugs in Food Animals
Author: National Research Council
Publisher: National Academies Press
Total Pages: 276
Release: 1999-01-12
Genre: Medical
ISBN: 0309175771

The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.

Secret Agents

Secret Agents
Author: Madeline Drexler
Publisher: Joseph Henry Press
Total Pages: 327
Release: 2002-02-23
Genre: Science
ISBN: 0309076382

So you think modern medicine has the whole virus game figured out? Think again. And it's not even a question of "if" we'll be hit by some new and deadly diseaseâ€"it's "when." The war on germs is being fought on many frontsâ€"from the skirmishes with disease-carrying mosquitoes that cross oceans hidden away in airline wheel wells to the high-profile battle against terrorists wielding deadly bioweapons. Today's bold headlines would have us believe that the biggest threat comes from bioterrorism. But don't underestimate Mother Nature, perhaps the most savage bioterrorist of all. Assisted by the increasing ease with which peopleâ€"and the germs they carryâ€"move across international borders, she's an effective force to be reckoned with, a key player on this battlefield. As author Madeline Drexler makes clear, we'd do best not to ignore her. Human beings and the pathogens that attack them are crossing paths more and more frequently, particularly as modern life grows increasingly complex. Whatever the infectious agent may be, whether it's pandemic flu, foodborne illness, a debilitating disease carried far and wide by biting insects, or some new microbial horror we have yet to detect, keen surveillance and rapid response are really the only weapons in our arsenal. Secret Agents looks at today's new and emerging infectionsâ€"those that have increased in attack rate or geographic range, or threaten to do soâ€"and tells the stories of scientists racing to catch up with invisible adversaries superior in both speed and guile. Each chapter focuses on a different threat: foodborne pathogens, antibiotic resistance, animals and insectborne diseases, pandemic influenza, infectious causes of chronic disease, and bioterrorism, including the latest information on the public health threats posed by anthrax and diseases such as smallpox. Based in part on material collected from the Forum on Emerging Infections hosted by the Institute of Medicine in Washington, D.C., Secret Agents is ultimately as engaging as it is disturbing. Drexler's thorough survey of the field of infectious disease, supplemented by extensive interviews with today's top researchers, yields a compelling portrait of a world engaged in a clandestine war. Emerging infections are among the many secret ties that bind the world into an organic whole. We know that infectious disease is an inescapable part of life, but we need to begin thinking globally and acting locally if we are to avoid the menace of a catastrophic outbreak of some new plague. Secret Agents sounds a clear and compelling call to take up arms against the organic predators among us.