MEAT HYGIENEAuthor: Tenth Edition By J. Gracey , PhD, BAgr, FRCVS, DVSM, FRSH, formerly City Veterinarian, Belfast David Collins , MVB, DVPH(MH), CBiol, MIBiol, MRCVS, Consultant in Veterinary Public Health, Belfast, North Ireland Robert Huey , MVB, DVPH(MH), MRCVS, Divisional Veterinary Officer, Veterinary Service, Department of Agriculture for Northern Ireland, Belfast
Publish date: October 1999
Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals, to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards. This edition has been fully updated and revised to reflect a more integrated ”farm to table” approach, and a more international perspective. Includes new material on BSE, a new section on operational hygiene, and more complete treatment of husbandry and ante-mortem issues.