Controlling Salmonella In Poultry Production And Processing
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Author | : Scott M. Russell, Ph.D. |
Publisher | : CRC Press |
Total Pages | : 313 |
Release | : 2012-02-16 |
Genre | : Technology & Engineering |
ISBN | : 1439821100 |
Download Controlling Salmonella in Poultry Production and Processing Book in PDF, Epub and Kindle
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores: The origin of Salmonella in poultry Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing How to design a processing plant to eliminate Salmonella How to verify intervention strategies to ensure they are working Increasing yield during processing while controlling Salmonella New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products The differences between the EU and the U.S. with regard to Salmonella control Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Author | : G.C. Mead |
Publisher | : Elsevier |
Total Pages | : 580 |
Release | : 2005-08-08 |
Genre | : Technology & Engineering |
ISBN | : 1845690230 |
Download Food Safety Control in the Poultry Industry Book in PDF, Epub and Kindle
The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety
Author | : G. C. Mead |
Publisher | : CRC Press |
Total Pages | : 590 |
Release | : 2005-08-15 |
Genre | : Technology & Engineering |
ISBN | : 9780849334283 |
Download Food Safety Control in the Poultry Industry Book in PDF, Epub and Kindle
The safety of poultry, meat, and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages on the supply chain. Food Safety Control in the Poultry Industry summarizes this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. With its distinguished editor and international team of contributors, Food Safety Control in the Poultry Industry will be a standard reference for both academics and food companies.
Author | : Rajesh R. Nayak |
Publisher | : |
Total Pages | : 204 |
Release | : 2000 |
Genre | : |
ISBN | : |
Download Foodborne Pathogens in Poultry Production and Post-harvest Control Book in PDF, Epub and Kindle
Author | : World Health Organization |
Publisher | : World Health Organization |
Total Pages | : 144 |
Release | : 2024-01-15 |
Genre | : Medical |
ISBN | : 9240078827 |
Download Measures for the control of non-typhoidal Salmonella spp. in poultry meat Book in PDF, Epub and Kindle
In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened this meeting, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat. The assessment included a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). The Campylobacter will be reviewed by another meeting. The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Author | : United States. Agricultural Research Service. Animal Health Division |
Publisher | : |
Total Pages | : 16 |
Release | : 1966 |
Genre | : Poultry |
ISBN | : |
Download For Salmonella Control Book in PDF, Epub and Kindle
Author | : Kumar Venkitanarayanan |
Publisher | : Springer |
Total Pages | : 301 |
Release | : 2019-03-11 |
Genre | : Technology & Engineering |
ISBN | : 3030050114 |
Download Food Safety in Poultry Meat Production Book in PDF, Epub and Kindle
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Author | : United States. Food Safety and Inspection Service. Microbiology Division |
Publisher | : |
Total Pages | : 556 |
Release | : 1998 |
Genre | : Agricultural microbiology |
ISBN | : |
Download Microbiology Laboratory Guidebook Book in PDF, Epub and Kindle
Author | : Europäische Kommission Generaldirektion Forschung |
Publisher | : |
Total Pages | : 134 |
Release | : 2002 |
Genre | : |
ISBN | : 9789289435642 |
Download Progress in Control of Foodborne Pathogens in Poultry Book in PDF, Epub and Kindle
Author | : G Mead |
Publisher | : Elsevier |
Total Pages | : 405 |
Release | : 2004-06-01 |
Genre | : Technology & Engineering |
ISBN | : 1855739038 |
Download Poultry Meat Processing and Quality Book in PDF, Epub and Kindle
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues