Food Safety Control in the Poultry Industry PDF

Food Safety Control in the Poultry Industry

Food Safety Control in the Poultry Industry PDF

By G. C. Mead

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. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.

Food Safety Control in the Poultry Industry 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

22 – Handling poultry and eggs in the kitchen

Index

File Size3 MB
File FormatPDF
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