Graceys Meat Hygiene

Gracey’s Meat Hygiene is the definitive reference for veterinarians working in meat hygiene control.  This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10 th Edition was published in 1999.  An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease.  New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout.  Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from both veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians.

Chapter 1: The Food Animals Chapter 2: Anatomy Chapter 3: Meat Establishment Construction and Equipment Chapter 4: Preservation of Meat Chapter 5: Plant Sanitation Chapter 6: From Farm To Slaughter Chapter 7: Humane Slaughter Chapter 8: Meat Hygiene Practice Chapter 9: Meat Inspection Protocols Chapter 10: Poultry Production, Slaughter and Inspection Chapter 11: Exotic Meat Production Chapter 12: Food Poisoning and Meat Microbiology Chapter 13: Controls on veterinary drug residues in the European Union Chapter 14: Health and Safety in Meat Processing

David S Collins, MVB, C.Biol., M.I. Biol., D.V.P.H. (Meat Hygiene) (RCVS), MRCVS David is a consultant in Veterinary Public Health and Food Hygiene.  His work involves forensic investigation for the Ministry of Defence and insurance companies, advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials, and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals.  He is a former Chief Examiner for the RCVS in Veterinary Public Health, and is Consultant Editor for Northern Ireland Veterinary To–day.  He has served as Member of Northern Ireland Food Standard’s Advisory Committee as well as Meat Hygiene Advisory Committee of the UK Food Standard’s Agency.   Robert J Huey, TD, MVB, D.V.P.H. (Meat Hygiene), MRCVS Robert is Chief Veterinary Officer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service.  He is currently vice–president of the Federation of Veterinarians of Europe, and a past President of the Union of European Veterinary Hygienists.  He is also a former President of the Veterinary Public Health Association, and was Senior Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998–2010.