Gary R. Acuff & James S. Dickson 
Ensuring safety and quality in the production of beef Volume 1 
Safety

Part 1 Ensuring safety on the farm
1.Pathogens affecting beef: James E. Wells and Elaine D. Berry, US Meat Animal Research Center, USDA-ARS, USA;
2.Methods for detecting pathogens in the beef food chain: an overview: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
3.Methods for detecting pathogens in the beef food chain: detecting particular pathogens: Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, USDA-ARS, USA;
4.Food safety management on farms producing beef: Peter Paulsen, Frans J. M. Smulders and Friederike Hilbert, University of Veterinary Medicine, Austria;
5.Ensuring the safety of feed for beef cattle: Grant Dewell, Iowa State University, USA;
6.Detecting antibiotic residues in animal feed: the case of distiller’s grains: Lynn Post, Food and Drug Administration, USA;
Part 2 Ensuring safety at slaughter
7.Beef carcass inspection systems: William James, formerly Food Safety and Inspection Service (FSIS)-USDA, USA;
8.Maintaining the safety and quality of beef carcass meat: James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA;
9.Optimizing the microbial shelf-life of fresh beef: Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland;
10.Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA;
11.Traceability in the beef supply chain Daniel D. Buskirk and Tristan P. Foster, Michigan State University, USA;