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Animal Health and Safe Food Production

Published by: Informa Healthcare

Published: Jul. 1, 2007 - 130 Pages


Table of Contents


CHAPTER 1 INTRODUCTION

1.1 Media focus

1.1.1 Salmonella in British eggs

1.1.2 Bovine Spongiform Encephalopathy (BSE)

1.1.3 E. coli O157

1.1.4 Crohn’s Disease link with milk

1.1.5 Dioxin food contamination in Belgium

1.1.6 Other scares relating to food and drink

Toxic cooking oil

Wine

Perrier water

Listeria in Cheese

Cola

CHAPTER 2 FOODBORNE DISEASE & CONTAMINATION

2.1 Definition

2.2 Considerations of foodborne disease

Variability within a population

Variability between countries

Economic considerations

2.3 Consumer concerns

Genetically modified foods

Cloning

Food irradiation

2.4 Causes of foodborne disease

2.4.1 Meatborne disease: causal agents

2.4.1.1 Biological agents

Bacteria

Viruses

Prions

2.4.1.2 Chemical agents

Industrial pollutants and agricultural chemicals

Growth promoters

Veterinary medicines

Food additives

Plastic and other compounds associated with packaging Compounds derived from packaging include:

PVC (polymeric vinyl chloride)

Plastics

2.4.1.3 Needle remnants

2.4.2 Incidence of foodborne disease

2.4.3 Prevention of foodborne disease

2.5 Micro-organisms

2.6 Food spoilage

2.6.1 Intrinsic factors

2.6.1.1 Energy source

2.6.1.2 Water activity

2.6.1.3 pH requirements

2.6.2 Extrinsic factors

2.6.2.1 Relative humidity

2.6.2.2 Temperature

2.6.2.3 Freezing

2.6.2.4 Preservation through heating

Pasteurisation

Sterilization

Modified atmosphere packaging

Hurdle concept

2.7 Microbes associated with food poisoning

2.7.1 Foodborne infection

2.7.2 Foodborne intoxication

2.7.3 Pathogens derived from animal sources

2.7.3.1 Campylobacter spp.

2.7.3.2 Salmonellosis

2.7.3.3 E. coli O157

2.7.3.4 Yersiniosis

2.7.4 Brucellosis

2.7.4.1 Tuberculosis

2.7.4.2 Crohn’s Disease

2.7.5 Foodborne parasitic infections from animals/environment

2.7.5.1 Trichinellosis

2.7.5.2 Cysticercosis

2.7.5.3 Toxoplasmosis

2.7.5.4 Sarcocystosis

2.7.5.5 Q Fever

2.7.6 Pathogens from food handlers

2.7.6.1 Shigellosis

2.7.6.2 Staphyloenterotoxicosis

2.7.6.3 Viruses

Noroviruses

Rotaviruses

Astroviruses

Hepatitis A and E viruses

2.7.7 Environmental pathogens

2.7.7.1 Listeriosis

2.7.7.2 Bacillus cereus

Emetic syndrome

Diarrheic syndrome

2.7.7.3 Clostridium perfringens

2.7.7.4 Botulism

2.7.7.5 Aeromonas hydrophila

2.7.7.6 Vibrio cholerae

2.7.7.7 Vibrio parahaemolyticus

2.8 Measures to control foodborne infections

from animal sources

from human sources (food handlers)

From environmental sources

2.9 Egg washing

2.10 Carcass washes

2.11 Nisin

CHAPTER 3 MICROBIOLOGICAL CRITERIA

3.1 Development of microbiological criteria

3.2 HACCP in the Meat Industry

3.3 EU legislation

3.4 US regulations

3.5 Maximum Residue Limits (MRLs)

3.6 Antimicrobial resistance

3.7 Growth Promoters

3.8 Livestock identification/tracking

3.8.1.1 USA

3.8.1.2 Australia

3.9 DNA Meat Traceability

3.9.1 DNA TraceBack

3.9.2 SureTRAK

CHAPTER 4 ANIMAL HEALTH MARKETS

4.1 World animal health market overview

4.1.1 World milk production

4.1.2 World meat production

4.2 Europe

4.2.1 European Consumer Perceptions on Food Risk

4.2.2 European Livestock

4.2.3 FRANCE

4.2.4 GERMANY

4.2.5 SPAIN

4.2.6 UK

4.2.6.1 Consumer confidence

4.3 USA

4.4 BRAZIL

4.5 AUSTRALIA

4.6 JAPAN

CHAPTER 5 SURVEILLANCE

5.1 Europe

5.1.1 Zoonoses in the EU

5.1.2 Foodborne disease outbreaks in the EU

5.1.3 Antimicrobial resistance monitoring in the EU

5.1.4 Notification of risk

5.2 USA

5.2.1 Incidence of foodborne disease

5.2.2 Foodborne Diseases Active Surveillance Network (Foodnet)

5.2.3 Cost of foodborne disease in USA

5.2.4 Melamine

5.2.5 Milk

5.2.6 Antimicrobial resistance in USA

5.2.6.1 National Antimicrobial Monitoring System (NARMS)

5.2.6.2 Retail meat surveillance

5.3 Mexico

5.4 Australia

5.5 Japan

CHAPTER 6 MAJOR FOODBORNE PATHOGENS AND THEIR CONTROL

6.1 Campylobacter

6.1.1 Campylobacter antimicrobial resistance

6.1.2 Research

6.2 Salmonella

6.2.1 Incidence of salmonellosis

6.2.2 Salmonella in food

6.2.3 Salmonella levels in livestock

6.2.3.1 Salmonella in EU broiler flocks

6.2.3.2 Salmonella in EU egg laying hens

6.2.4 Salmonella antimicrobial resistance

6.2.5 Antimicrobial treatment

6.2.6 Salmonella vaccination

6.2.6.1 Poultry vaccines

6.2.6.2 Cattle and pig vaccines

6.2.7 Research

6.3 Escherichia coli

6.3.1 E. coli O157 vaccines

6.3.2 Research

6.3.3 Activated lactoferrin

6.4 BSE

6.4.1 Disease incidence

6.4.2 National BSE risk

6.4.3 BSE testing

6.4.4 BSE research

CHAPTER 7 CONTACT ADDRESSES- FOOD SAFETY AUTHORITIES, EUROPE

7.1 EU European Food Safety Authority

7.1.1 Austria

7.1.2 Belgium

7.1.3 Bulgaria

7.1.4 Cyprus

7.1.5 Czech Republic

7.1.6 Denmark

7.1.7 Estonia

7.1.8 Finland

7.1.9 France

7.1.10 Germany

7.1.11 Greece

7.1.12 Hungary

7.1.13 Iceland

7.1.14 Ireland

7.1.15 Italy

7.1.16 Latvia

7.1.17 Liechtenstein

7.1.18 Lithuania

7.1.19 Luxembourg

7.1.20 Malta

7.1.21 Netherlands

7.1.22 Norway

7.1.23 Poland

7.1.24 Portugal

7.1.25 Romania

7.1.26 Slovakia

7.1.27 Slovenia

7.1.28 Spain

7.1.29 Sweden

7.1.30 UK

REFERENCES

Abstract

While food is generally assumed to be ‘safe’ and therefore viewed as being uninteresting, headlines reporting instances of unsafe food are regarded as highly newsworthy and attract political attention.This report examines the risks that may be present in the food we eat and considers the key factors in each production step involved in the preparation and distribution of food from the farm to the plate.

Key coverage
  • Examine the risks that may be present in the food we eat from each stage of production - from the farm to the plate
  • Assess the measures and regulations currently in place to achieve safe food production. Are you fully compliant?
  • Evaluate new and developing technologies being employed to reduce the risks and identify trends or opportunities.
  • Explore the threat of exiting and newly identified disease risks and the market potential offered by control methods.
  • Grasp the fundamentals of this topic and gain comprehensive understanding of the key issues that may affect your business.
Market data
The importance of food to the trade balance of countries is enumerated to provide context of risk of losing a market following an unforeseen accident or catastrophic occurrence.

Key issues
  • Food safety is a vast and complex area of different factors, making prediction of future problems difficult. However this report will help you to understand and minimize the risks.
  • Measures currently employed to achieve safe food production are examined and new or developing technologies are evaluated for their potential contribution towards minimising the inherent risks.
  • Consider the potential impact of negative publicity arising from adverse events in any sector with reference made to previous examples of food borne disease to provide context and historical precedent.
  • Identify the changes and improvements that have been made to aid food safety — from the animal and food source, to changes in hygiene regulation and enforcement of legislation and stricter supermarket quality standards.
Who should read this report?
This report provides a concise summary of the key issues that affect the production of safe food, suitable for the following professionals with an interest in this area:Managers and senior executives, marketing and business development regulatory professionals.


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