Book Details
Orange Code:47629
Paperback:579 pages
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Sections:
1. Bacter ial infe ction of eggs2. Bacter ial con tamination of pou ltry as a risk to human health3. Detecting and controlling veterinary drug residues in poultry4. Modelling risks from antibiotic and other residues in poultry and eggs5. Pathogen populations on poultry farms6. Catching, transporting and lairage of live poultry7. Ensuring the safety of poultry feed8. The effective control of Salmonella in Swedish poultry9. The use of probiotics to control foodborne pathogens in poultry10. The HACCP concept and its application in primary production11. Microbial risk assessment in poultry production and processing12. Techniques for reducing pathogens in eggs13. Improving slaughter and processing technologies14. Refrigeration and the safety of poultry meat15. Sanitation in poultry processing16. HACCP in poultry processing17. On-line physical methods for decontaminating poultry meat18. Microbial treatments to reduce pathogens in poultry meat19. Irradiation of poultry meat20. Rapid detection and enumeration of pathogens on poultry meat21. Modified atmosphere packaging and the safety of poultry meat22. Handling poultry and eggs in the kitchen
Description:
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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.
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