Food Safety Control in the Poultry Industry
Features
• Provides a unique compilation of food safety topics that are relevant to the production and processing of poultry, meat, and eggs
• Details recent developments in Quantitative Risk Assessment and the application of Hazard Analysis Critical Control Point principles throughout the poultry chain
• Presents an up-to-date account of Salmonella control in Swedish poultry production – recognized as the “gold standard,” but controversial in its relation to applicability in other countries outside Scandinavia
• Brings together contributions from acknowledged experts throughout the world
Summary
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.
Contents
Bacterial Infection of Eggs, R.K. Gast
Bacterial Contamination of Poultry as a Risk to Human Health, N.A. Cox, L.J. Richardson, J.S. Bailey, D.E. Cosby, J.A. Carson, and M.T. Musgrove
Detecting and Controlling Veterinary Drug Residues in Poultry and Eggs, V. Hagren, P. Peippo, and T. Lovgren
Modelling Risks from Antibiotic and Other Residues in Poultry and Eggs, D.J. Donoghue
Pathogen Populations on Poultry Farms, R.H. Davies
Catching, Transporting, and Lairage of Live Poultry, D.B. Tinker and C.H. Burton
Ensuring the Safety of Poultry Feed, S.C. Ricke
The Effective Control of Salmonella in Swedish Poultry, S. Sternberg Lewerin, S. Boqvist, B. Engstrom, and P. Haggblom
The Use of Probiotics to Control Foodborne Pathogens in Poultry, G.C. Mead
The HACCP Concept and Its Application in Primary Production, D.J. MacDonald
Microbial Risk Assessment in Poultry Production and Processing, L. Kelly
Techniques for Reducing Pathogens in Eggs, B.W. Sheldon
Improving Slaughter and Processing Technologies, J.A. Byrd and S.R. McKee
Refrigeration and the Safety of Poultry Meat, S.J. James
Sanitation in Poultry Processing, J.W. Arnold
HACCP in Poultry Processing, P.A. Curtis
On-line Physical Methods for Decontaminating Poultry Meat, C. James
Microbial Treatments to Reduce Pathogens in Poultry Meat, P.L. Connerton and I.F. Connerton
Irradiation of Poultry Meat, J. Farkas
Rapid Detection and Enumeration of Pathogens on Poultry Meat, S.M. Russell
Modified Atmosphere Packaging and the Safety of Poultry Meat, P.N. Skandamis, E.T. Tsigarida, and G.J.E. Nychas
Handling Poultry and Eggs in the Kitchen, C.J. Griffith and E.C. Redmond
