Controlling Salmonella in Poultry Production and Processing
By Scott M. Russell
Controlling Salmonella in Poultry Production and Processing PDF 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.
Examines the challenges faced in controlling Salmonella in poultry
Describes methods for controlling Salmonella in live birds and during breeding, hatching, and grow-out
Explores Salmonella intervention during processing
Outlines ways to verify that intervention strategies are working
Compares and contrasts Salmonella sampling and testing methods used in the U.S. and the EU
