Food Safety Control in the Poultry Industry PDF.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. It summarises this research and its implications for all those involved in supplying and marketing poultry products.
It 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
Table of Contents
Front matter
Copyright
Contributor
1 – Bacterial infection of eggs
2 – Bacterial contamination of poultry as a risk to human health
3 – Detecting and controlling veterinary drug residues in poultry
4 – Modelling risks from antibiotic and other residues in poultry and eggs
6 – Catching, transporting and lairage of live poultry
7 – Ensuring the safety of poultry feed
8 – The effective control of Salmonella in Swedish poultry
9 – The use of probiotics to control foodborne pathogens in poultry
10 – The HACCP concept and its application in primary production
11 – Microbial risk assessment in poultry production and processing
12 – Techniques for reducing pathogens in eggs
13 – Improving slaughter and processing technologies
14 – Refrigeration and the safety of poultry meat
15 – Sanitation in poultry processing
16 – HACCP in poultry processing
17 – On-line physical methods for decontaminating poultry meat
18 – Microbial treatments to reduce pathogens in poultry meat
19 – Irradiation of poultry meat
20 – Rapid detection and enumeration of pathogens on poultry meat
21 – Modified atmosphere packaging and the safety of poultry meat
