| Perspectives
on Food-Safety Issues of Animal-Derived Foods
Edited by Steven C. Ricke and Frank T. Jones
Understanding and controlling pathogenic bacteria in poultry,
beef, and pork
As recent stories in the news have shown, maintaining the
integrity of the food supply is of critical importance to
the consumer. Thousands of Americans die each year from food-borne
illnesses, and millions more get sick. Tremendous strides
have been made to reduce the incidence of food-borne diseases
originating from animal-derived foods, but food safety and
food-borne pathogens continue to remain problematic throughout
the world. Food-safety scientists from around the nation continue
to conduct groundbreaking research not only to understand
causative factors in food-borne pathogen prevalence but to
develop novel intervention strategies for limiting contamination
in all phases of food animal production.
The twenty-four essays in this book highlight research efforts
of researchers from the tristate Food Safety Consortium established
in 1988 by Congress as a research alliance of food-safety
scientists at the University of Arkansas, Iowa State University,
and Kansas State University. Members of the consortium conduct
research through an annual grant approved by Congress and
administered by the U.S. Department of Agriculture. Its mission
is to conduct extensive investigation into all areas of poultry,
beef, and pork meat production, from the farm to the consumer’s
table. In addition to the consortium researchers, collaborative
university researchers, government officials, and industry
personnel provide timely reviews of their latest findings
with regard to five significant subject areas: preharvest
food-borne pathogen ecology and intervention strategies, postharvest
food-borne pathogen ecology, rapid methods and detection strategies
for food-borne pathogens, antibiotics and antimicrobials in
food safety, and emerging
issues in food safety. Progress in these research areas provides
opportunities to further enhance protection of animal-derived
foods from farm to fork.
Steve C. Ricke is the Donald “Buddy”
Wray Chair in Food Safety and director of the Center
for Food Safety in the Institute of Food Science and Engineering
at the University of Arkansas. He is editor in chief for Bioresource
Technology and a member of the editorial board of the
Journal of Food Protection.
Frank T. Jones is the associate director
for extension, Center of Excellence for Poultry, at the University
of Arkansas.
December
6 x 9, 400 pages, illustrations, tables, charts
$115.00 (s) cloth
ISBN 978-1-55728-919-3 | 1-55728-919-0
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