Wilson's Practical Meat Inspection [Hardcover]

William Wilson (Author)

Book Description

Publication Date: January 5, 1998 | ISBN-10: 0632048980 | ISBN-13: 978-0632048984 | Edition: 6

Since the fifth edition was published in 1991 public interest in food safety has been increased with food scares being ever present in the media. Meat animals have been heavily involved in many of these scares, particularly with reference to the BSE crisis and more recently the E.coli O157 outbreak of food poisoning in Scotland. Thus, the importance of meat inspection and meat inspection training is at its most significant level of awareness for many years. The book has been updated to reflect the developing knowledge of BSE and E.coli O157. The information on Campylobacter has been extended to reflect its importance as the most frequently reported food poisoning organism in the UK. More information about specific diseases and conditions which require condemnation of the animal, such as Glanders or Farcy, Lymphadenitis, Rabies and Viraemia have been included for the first time in this edition. The slaughter of animals chapter has been rewritten to reflect the changes in slaughter practice since the fifth edition. The sexing and ageing of poultry information has also been extended to give more detail.

Editorial Reviews

Book Description

Awareness of food safety and its economic significance has never been higher after public alarm following the BSE crisis and the Foot-and-Mouth outbreak. This classic text is an essential handbook for all persons involved in meat inspection and the meat industry seeking information on the latest diseases and parasites. Now in its seventh edition, it has been revised to reflect the latest knowledge of BSE, Foot-and-Mouth and TB. Information on specific diseases, parasites and physiological processes has been updated and the latest legislation included. As well as this, a new chapter on illegal meat imports has been added, with the aim of helping the detection of illegal meat and ensuring its removal from the food chain. Well-established and respected reference for all those seeking hands-on, practical information; Details the latest reports on diseases and includes crucial information on meat related legislation. --This text refers to an alternate Hardcover edition.

From the Back Cover

Since the fifth edition was published in 1991 public interest in food safety has been increased with food scares being ever present in the media. Meat animals have been heavily involved in many of these scares, particularly with reference to the BSE crisis and more recently the E.coli O157 outbreak of food poisoning in Scotland. Thus, the importance of meat inspection and meat inspection training is at its most significant level of awareness for many years. The book has been updated to reflect the developing knowledge of BSE and E.coli O157. The information on Campylobacter has been extended to reflect its importance as the most frequently reported food poisoning organism in the UK. More information about specific diseases and conditions which require condemnation of the animal, such as Glanders or Farcy, Lymphadenitis, Rabies and Viraemia have been included for the first time in this edition. The slaughter of animals chapter has been rewritten to reflect the changes in slaughter practice since the fifth edition. The sexing and ageing of poultry information has also been extended to give more detail.

See all Editorial Reviews

Product Details

• Hardcover: 304 pages
• Publisher: Wiley-Blackwell; 6 edition (January 5, 1998)
• Language: English
• ISBN-10: 0632048980
• ISBN-13: 978-0632048984
• Product Dimensions: 9.9 x 7 x 1 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #3,903,384 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars A documented and in-depth descriptive survey of animal processing and the associated dangers of infected and diseased meats, June 2, 2006

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Wilson's Practical Meat Inspection (Hardcover)

The newly revised and substantially updated seventh edition of Wilson's Practical Meat Inspection by W. G. Wilson is a documented and in-depth descriptive survey of animal processing and the associated dangers of infected and diseased meats. Expertly and methodically guiding readers through comprehensive study of the intricacies of processing meat products, Wilson's Practical Meat Inspection provides an analysis of diseases, disorders, infections, viruses, and other issues damaging or endangering particular meats, while providing readers with a practical and well established reference to meat safety related legislation. As a textbook study of animal produce and the food industry, as well as its cautionary details of the meat processing industry in an age of BSE, foot-and-mouth disease, and other potential meat-related health hazards, Wilson's Practical Meat Inspection is confidently recommended reading for food safety activists, government policy makers, meat quality control inspectors, meat processors, food scientists, and the non-specialist general reader seeking a sound, well written introduction to meat processing, meat inspection, meat safety related issues.

5.0 out of 5 stars good book, February 3, 2011

By 

ashley - See all my reviews

Amazon Verified Purchase

This review is from: Wilson's Practical Meat Inspection (Hardcover)

There are not as many pictures as I had hoped. However, the book layout is very good and the overview of diseases is excellent for the public health veterinarian.