Food Safety Control in the Poultry Industry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Safety Control in the Poultry Industry PDF full book. Access full book title Food Safety Control in the Poultry Industry by G. C. Mead. Download full books in PDF and EPUB format.
Author: G. C. Mead
Publisher: CRC Press
ISBN: 9780849334283
Category : Technology & Engineering
Languages : en
Pages : 590
Get Book Here
Book Description
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.
Author: G. C. Mead
Publisher: CRC Press
ISBN: 9780849334283
Category : Technology & Engineering
Languages : en
Pages : 590
Get Book Here
Book Description
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.
Author: Kumar Venkitanarayanan
Publisher: Springer
ISBN: 3030050114
Category : Technology & Engineering
Languages : en
Pages : 307
Get Book Here
Book Description
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Author: United States. Congress. Senate. Committee on Labor and Human Resources
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 368
Get Book Here
Book Description
Abstract: The hearing examines the problems of contaminated poultry which tests show that well over half the raw chickesn in the U.S. are contaminated with a bacteria that claims 2,000 lives annually, makes 4 million people sick and results in $2 billion medical and lost work bills every year.
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 366
Get Book Here
Book Description
Author: United States. Food Safety and Inspection Service. Microbiology Division
Publisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 556
Get Book Here
Book Description
Author: United States. General Accounting Office
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 36
Get Book Here
Book Description
Author: Marion Nestle
Publisher: Univ of California Press
ISBN: 0520266064
Category : Cooking
Languages : en
Pages : 406
Get Book Here
Book Description
Previous edition published in : 2003.
Author: Francis Patrick Sullivan
Publisher: DIANE Publishing
ISBN: 9780788100543
Category : Business & Economics
Languages : en
Pages : 122
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 52
Get Book Here
Book Description
Author: G Mead
Publisher: Elsevier
ISBN: 1855739038
Category : Technology & Engineering
Languages : en
Pages : 405
Get Book Here
Book Description
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
