Beef production faces a range of challenges. There is anongoing need to ensure safety in the face of threats from zoonoses and othercontaminants, particularly in more intensive beef production systems and withmore complex supply chains (allowing potentially broader transmission). At thesame time, consumers have ever higher expectations of sensory and nutritional quality.
Drawing on an international range of expertise, this bookreviews research addressing safety challenges in beef production. The firstpart of the book addresses pathogenic risks on the farm, developments indetection techniques and safety management. The second part of the book reviewssafety issues in the rest of the supply chain, from slaughterhouse operationsto management of the cold chain and consumer handling of fresh beef.
Ensuring safety andquality in the production of beef Volume 1: Safety will be a standardreference for animal and food scientists in universities, government and otherresearch centres and companies involved in beef production. It is accompaniedby Volume 2 which reviews quality issues in beef production.