Safeguarding Food Quality

The safety and quality of food is of great public concern. This volume focusses upon foods of animal origin. It discusses the monitoring and controlling of quality and safety at selected stages along the chain of events in food production from growth, harvest and post-harvest to food processing, transport and storage. The editors have brought together under the aegis of the In- ternational Society of Animal Clinical Biochemistry (ISACB) the knowhow and expertise of many pre-eminent scientists. The latest issues in food safety, quality assurance and de- tection techniques of deleterious residues are discussed. Every contribution contains abstracts in English, French, Spanish and German. From the contents: Impurities in Meat - Sources and Influences; Prospects for On-line Quality Measurements; Assignment of Analysis in a CAQ Concept of the Pork Production Chain; New Analytical Methods for the Detection of Veterinary Drugs in Milk; Determination of Bioactive Peptides in Milk; Influence of Feed on Residues and Contaminants in Milk; Milk Screening Tests for Controlling Herd Health and for Milk Quality Determination; Evaluation of Residues and Contaminants in Food - Difficulties and Significance; An Enzymatic Sensor for Measurements in Complex Fluids; Dry Chemistry in the Evaluation of Food Quality and Composition; Quality Assurance - The Strategy for the Production of Safe Food Products with High Quality; Food Quality - Definition and a Holistic View.