part Part I: Meat, Processed Meats and Poultry -- chapter 1 PART I MEAT, PROCESSED MEATS AND POULTRY 1Methods to Predict Spoilage of Muscle Foods / chapter 2 Microbial Foodborne Pathogens / chapter 3 Parasites / chapter 4 Mycotoxin Analysis in Poultry and Processed Meats / chapter 5 Detection of Genetically Modified Organisms in Processed Meats and Poultry / chapter 6 Detection of Adulterations: Addition of Foreign Proteins / chapter 7 Detection of Adulterations: Identification of Animal Species / chapter 8 Detection of Irradiated Ingredients / chapter 9 Growth Promoters / chapter 10 Antibiotic Residues in Muscle Tissues of Edible Animal Products / chapter 11 Determination of Persistent Organic Pollutants in Meat / chapter 12 Biogenic Amines / chapter 13 Nitrosamines / chapter 14 Polycyclic Aromatic Hydrocarbons / part Part II: Fish and seafoods -- chapter 15 PART II FISH AND SEAFOODS 15Assessment of Seafood Spoilage and the Microorganisms Involved / chapter 16 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments