Veteriner Gıda Hijyeni ve Teknolojisinde Yeni Gelişmeler

This book comprehensively covers recent developments in veterinary food hygiene and technology. It thoroughly discusses innovations in processed meat product formulations, including the reduction of nitrite/nitrate, fat replacement components, and functional additives. It presents the history, classification, toxicological assessments, and industrial applications of food additives and antioxidants. The management of slaughterhouse waste is examined within the One Health framework, highlighting the role of veterinarians and the impact of waste on public health and the environment. The chapter on coagulase-negative staphylococci (CoNS) details their distribution in the food chain, microbiological characteristics, antimicrobial resistance, and significance for food safety. The water consumption of oil palm, irrigation technologies, water footprint of palm oil production, sustainability certifications, and the widespread use of palm oil in the food industry are elaborated along with future challenges. Probiotics' historical development, definition, mechanisms, role in food hygiene, and applications in various food products are extensively discussed. Finally, the spread, pathogenesis, clinical implications, public health burden, and control/prevention strategies of Campylobacter spp. in the food chain are presented in detail. This work serves as a multidisciplinary, up-to-date reference for academics, students, and practitioners in veterinary food hygiene.