This book presents recent developments on the health and safety of
fermented meat products. It discusses health aspects of select
topics in fermented meat microbiology, veterinary public health,
chemistry, technology, biotechnology, nutrition, toxicology, and
quality assurance, and gives a broad insight into the product's
safety and health hazards. The book considers the safety of
fermented meat products through a whole food chain approach. It
focuses on requirements for strict hygienic and technological
procedures to prevent potential risk during the production of
ready-to-eat products. The book does not aim to serve as negative
publicity for meat products. Just the opposite - it points out to
the complexity of prevention and control of potential hazards/risks
in the production which greatly contributes to a higher total value
of fermented meat products. This reference book is a result of
collaborative efforts of a number of distinguished authors with
international reputation from renowned institutions and it is
intended to both academic and professional audience.
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