This book and its case studies focuses on typical local products and breeds, descriptions of the production systems and conservation techniques of endangered breeds/products in the Mediterranean area. Traditional and extensive systems, involving local breeds, which meet the needs of the population requiring safe foods at a reasonable costs, are validated for their specific meaning to the region. It is acknowledged that natural constraints of the Mediterranean area of climate and geography, make it unfavourable to mass production at low cost. Profit related aspects are discussed considering the different economic realities of the northern part of the basin compared to the southern part. Characteristics of typical animal production with consideration for positive and negative impacts on production systems and on the environment as well as the need to adjust to climate uncertainty and seasonal variability of feed resources, is also discussed. A focus is given to the following areas: animal production economy and social impact in the Mediterranean area; utilisation of natural resources and environmental impact of the animal production systems; possibilities for improving traditional systems; quality and traceability of typical products; moving from traditional to certified animal products.

The Mediterranean area shows a great diversity of livestock systems, depending on local resources and traditions, but also on the networking space where informational resources are available for producers. During the last decades, a lot of innovations have been conceived or introduced in the Mediterranean area, allowing livestock systems to remain competitive. The book looks at two main issues: firstly, it gives an updated review on the main innovations that significantly changed the activities of livestock production in the Mediterranean area in the recent past. Secondly, the focus lies on the extent to which these innovations improve the efficiency, ensure the socio-cultural basis or reduce the environmental impact of livestock systems. One major finding is a new vision of innovating systems based on the distinction between regulated innovation (when aims are fixed) and innovative design (when aims are questioned). Innovations reported in the book are dealing with a set of concerns. They concern the production techniques, the work organization, the equipment and infrastructures, the collective features for selection, reproduction, feeding or sanitary devices. They also concern the local organization such as product labelling, new dynamics around local breeds, collective rules for supply basin or approaches of new products for new markets. More recently, some innovations focus on environmental impacts of livestock production, due to an increasing consciousness of those kinds of problems. In the final part of the book, a round table copes with a crucial question: are traditions in Mediterranean livestock activities to be considered an obstacle or a source of innovation? This book provides a set of updated information and knowledge useful for researchers, students, extension services and policy-makers in the field of animal science.

Livestock production systems are the result of an interaction between domestic animals and the environment, modulated by man, that dates back to Neolithic times. As a consequence of this interaction among the wide diversity of animal resources, natural habitats and population needs, very different farming systems have developed across the Mediterranean Basin. Understanding the mechanisms and effects of these relationships is key to design the farming systems best adapted to each condition, guaranteeing an adequate balance between target animal production and environmental outcomes provided by these systems. This is indeed a multidimensional topic, influenced by animal genetics, feeding resources, flock management, and economic and social aspects inside and outside the household. Therefore, this book focuses on the basis of the animal-environment interactions and the impact of human activities on the type and magnitude of these interactions. In this context, the issue of sustainability of livestock production is evaluated considering economic, social and environmental aspects. This book contributes to upgrade the state of the art in Mediterranean conditions, providing indicators and procedures of application across a wide range of systems, and hence of interest for researchers, students and professionals concerned with livestock production and the environment.

Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed. Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.

In January of 2015, under the 1st International Caparica Conference in Antibiotic Resistance, a Research Topic entitled: “Surveying Antimicrobial Resistance: Approaches, Issues, and Challenges to overcome”, was published (http://journal.frontiersin.org/researchtopic/3763/surveying-antimicrobial-resistanceapproaches- issues-and-challenges-to-overcome). The problem of antimicrobial resistance (AMR), caused by excessive and inappropriate use of antibiotics, is a public health issue that concerns us all. The introduction of penicillin in the 1940s, the start of the antibiotics era, has been recognized as one of the greatest advances in therapeutic medicine. However, according to the World Health Organization (WHO), AMR infections are now an increasing worldwide public health threat and a post-antibiotic era is imminent, where common infections and minor injuries could be fatal. AMR is a typical ‘One Health’ problem, in which livestock animals and the environment constitute AMR reservoirs and transmission routes to and from the human population. Without effective antimicrobials to counter and prevent infections, other major achievements in modern medicine, such as organ transplantation, cancer chemotherapy and major surgery, risk being compromised. AMR infections in animals have negative outcomes on animal health, welfare, biosecurity and production. In 2006, the ban of growth promoting antibiotics highlighted antibiotic use in animal production as a risk factor in the development of antibiotic resistant bacteria. Bacteria can be transferred to humans via several routes; consumption of animal products, exposure through contact with animals, and the contamination of ground and surface waters by animal waste products. Therefore, it is of utmost importance that antimicrobial use in animals is reduced to a minimum, without compromising animal health and welfare. Mechanisms of bacterial antibiotic resistance are classified according to the types of antibiotic molecules or their targets in the cell. Environmental antibiotic-resistance genes are spread then acquired by clinically relevant microorganisms. Many resistance genes are conveyed into pathogen genomes via mobile genetic elements such as plasmids, transposons or integrons, increasing the propagation of potential resistant pathogens. Substantial progress has already been made in elucidating the basic regulatory networks that endow bacteria with their extraordinary capacity to adapt to a diversity of lifestyles and external stress factors. So how will we face bacteria in the future?

The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce food in this area of the world.