Meat safety—I Foodborne pathogens and other biological issues

The present chapter presents information pertinent to foodborne pathogens (bacteria and bacterial toxins, viruses, and parasites) and other biological issues (prions and biogenic amines) with importance to the safety of meat and meat products. Aspects covered refer mainly to the characteristics of the most important pathogenic organisms, their distribution in the environment, their transmission routes to humans, as well as their epidemiology and association with sporadic or epidemic foodborne illness. Current and emerging challenges to meat safety assessment and management also are discussed.