The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.

Modernize your approach to clinical pathology in transplantation, with the new edition of this specialized textbook. For practitioners at all levels: engage with updated pathology practices, and bridge vital information gaps on research into mechanisms, diagnostic features and the latest classifications, affecting both host and graft.

Recent years have seen an explosion in the volume of work carried out using supersonic jets of molecules following the discovery that the technique could provide information on structure and dynamics of a very high quality otherwise impossible to obtain. Written and edited by a first class team of authors, acknowledged world leaders in their subjects, this book describes applications in detail along with analysis of data recorded and background theory. Physical chemists and chemical physicists will find this unique book an essential concentrated source of information and reference.