Safety of Meat and Processed Meat (Record no. 59419)

MARC details
000 -LEADER
fixed length control field 04459nam a22004455i 4500
001 - CONTROL NUMBER
control field 978-0-387-89026-5
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20251006084429.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110413s2009 xxu| s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780387890265
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 99780387890265
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1007/978-0-387-89026-5
Source of number or code doi
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Edition information 23
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Edition information 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Toldrá, Fidel.
Relator term editor.
245 10 - TITLE STATEMENT
Title Safety of Meat and Processed Meat
Medium [electronic resource] /
Statement of responsibility, etc. edited by Fidel Toldrá.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture New York, NY :
Name of producer, publisher, distributor, manufacturer Springer New York,
Date of production, publication, distribution, manufacture, or copyright notice 2009.
300 ## - PHYSICAL DESCRIPTION
Other physical details online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
347 ## - DIGITAL FILE CHARACTERISTICS
File type text file
Encoding format PDF
Source rda
490 1# - SERIES STATEMENT
Series statement Food Microbiology and Food Safety
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Biological Hazards in Meat and Processed Meats -- Main Concerns of Pathogenic Microorganisms in Meat -- Fate of Escherichia coli O157:H7 in Meat -- Insights into Fresh Meat Spoilage -- Mycotoxins in Meat and Processed Meat Products -- Transmissible Spongiform Encephalopathy and Meat Safety -- Decontamination and/or Protection Technologies for Meat Processing -- Strategies for On-Line Decontamination of Carcasses -- Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products -- Advanced Decontamination Technologies: Irradiation -- Control of Thermal Meat Processing -- Antimicrobials Treatment -- Biopreservation -- Oxidative Changes and Their Control in Meat and Meat Products -- Non-Biological Residues and Contaminants in Meat and Processed Meats -- Polycyclic Aromatic Hydrocarbons in Smoked Meats -- Veterinary Drugs and Growth Promoters Residues in Meat and Processed Meats -- Priority Environmental Chemical Contaminants in Meat -- Current Methodologies for the Detection of Contaminants in Meat and Processed Meats -- Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products -- Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork -- Molecular Analysis of Pathogenic Bacteria and Their Toxins -- Methodologies for the Detection of BSE Risk Material in Meat and Meat Products -- GMO Detection -- Risk Assessment and Regulations on Meat Safety -- Principles of Predictive Modeling -- Predictive Modeling of Pathogen Growth in Cooked Meats -- Microbiological Quantitative Risk Assessment -- Quantitative Risk Assessment of Bovine Spongiform Encephalopathy -- Regulations on Meat Hygiene and Safety in the European Union -- Regulations on Meat Hygiene in the USA.
520 ## - SUMMARY, ETC.
Summary, etc. Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and BSE material that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety and other recent trends in the field. This book is written by distinguished international contributors from 18 countries with excellent experience and reputation. In addition, brings together advances in different safety approaches. Fidel Toldrá is a Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia, Spain.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element CHEMISTRY.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD SCIENCE.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element CHEMISTRY.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD SCIENCE.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element CHEMISTRY/FOOD SCIENCE, GENERAL.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9780387890258
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Food Microbiology and Food Safety
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1007/978-0-387-89026-5">http://dx.doi.org/10.1007/978-0-387-89026-5</a>
Public note Ver el texto completo en las instalaciones del CICY
912 ## -
-- ZDB-2-CMS
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Libros electrónicos
Holdings
Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
  Dewey Decimal Classification     Libro electrónico CICY CICY Libro electrónico 06.10.2025   641.3 | 664 06.10.2025 06.10.2025 Libros electrónicos