Controlling Salmonella in Poultry Production and Processing
eBook - PDF

Controlling Salmonella in Poultry Production and Processing

  1. 310 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Controlling Salmonella in Poultry Production and Processing

About this book

Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies ar

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Yes, you can access Controlling Salmonella in Poultry Production and Processing by Ph.D., Scott M. Russell in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2012
Print ISBN
9781138199163
eBook ISBN
9781439821114
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Acknowledgments
  4. Introduction
  5. About the Author
  6. Chapter 1: Salmonella: The Organism
  7. Chapter 2: The Social Cost of Salmonella Infections
  8. Chapter 3: Risk Assessment of Salmonella from Poultry Sources
  9. Chapter 4: Sources of Salmonella in the Breeder Flocks, Hatchery, and Grow-Out Operations
  10. Chapter 5: Salmonella Intervention in Breeders
  11. Chapter 6: The Role of the Hatchery in Salmonella Transfer
  12. Chapter 7: Hatchery Intervention
  13. Chapter 8: Salmonella Transfer during Grow Out
  14. Chapter 9: Salmonella Intervention during Grow Out
  15. Chapter 10: Effect of the Health of Chickens on Salmonella Prevalence
  16. Chapter 11: Sources of Salmonella in the Plant
  17. Chapter 12: The Role of the Scalder in Spreading Salmonella
  18. Chapter 13: Controlling Salmonella in Poultry Scalders
  19. Chapter 14: Improving Processing Yield and Lowering Salmonella during Scalding without Added Expense
  20. Chapter 15: The Effect of Picking (Defeathering) on Salmonella Levels on Carcasses
  21. Chapter 16: Methods for Controlling Salmonella Levels on Carcasses during Picking
  22. Chapter 17: Reducing Pathogens during Evisceration
  23. Chapter 18: Reducing Salmonella on the Processing Line Using Carcass Sprays
  24. Chapter 19: Effect of Online Reprocessing on Salmonella on Carcasses
  25. Chapter 20: Effect of Immersion Chilling on Salmonella
  26. Chapter 21: Reducing Salmonella during Immersion Chilling
  27. Chapter 22: Proper Use of Chlorine in Poultry-Processing Plants
  28. Chapter 23: Effect of Air Chilling on Salmonella
  29. Chapter 24: Postchill Processes: Dips and Sprays
  30. Chapter 25: Other Novel Approaches to Elimination of Salmonella on Carcasses
  31. Chapter 26: Biomapping Salmonella on Broiler Carcasses in Poultry-Processing Plants: Case Studies
  32. Chapter 27: Verification of the Efficacy of Intervention Strategies
  33. Chapter 28: Salmonella Intervention Strategies and Testing Methods Differ Greatly between the United States and Europe: What Are the Implications?
  34. Chapter 29: Impact of the New USDA-FSIS Salmonella/Campylobacter Performance Standards for Young Chickens
  35. Chapter 30: Future Outlook
  36. Back Cover