Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals, to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards. This edition has been fully updated and revised to reflect a more integrated ''farm to table'' approach, and a more international perspective. Includes new material on BSE, a new section on operational hygiene, and more complete treatment of husbandry and ante-mortem issues.
