Ph D Russell

Controlling Salmonella in Poultry Production and Processing

• Broschiertes Buch

Produktbeschreibung

Salmonella is a major pathogen that can result in deadly foodborne illness. This volume provides a complete analysisof the challenges faced in controlling Salmonella and keeping the public safe from this threat. Topics discussed include the origin of Salmonella in poultry; intervention strategies for during breeding, hatching, grow-out, transportation, and processing; how to design a processing plant to eliminate Salmonella; and how to verify intervention strategies to ensure they are working. It also discusses increasing yield during processing while controlling Salmonella, new regulations being proposed by USDA-FSIS and their impact on poultry companies, and the differences between the EU and the U.S. with regard to Salmonella control.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 310
• Erscheinungstermin: 17. Oktober 2016
• Englisch
• Abmessung: 234mm x 156mm x 17mm
• Gewicht: 435g
• ISBN-13: 9781138199163
• ISBN-10: 1138199168
• Artikelnr.: 57045702

Autorenporträt

Scott M. Russell is a professor in the Poultry Science Department at the University of Georgia in Athens. Dr. Russell's research activities have been primarily directed toward intervention strategies for reducing pathogenic and spoilage bacteria from poultry production and processing operations, and developing rapid microbiological methods for identifying and enumerating spoilage, indicator, and pathogenic bacteria from fresh and cooked poultry products. He assists poultry companies with elimination of pathogenic bacterial populations throughout their grow-out and processing operations. In addition, Dr. Russell conducts applied research projects to assist in answering a variety of questions related to problems in poultry plants.

Inhaltsangabe

Salmonella: The Organism. The Social Cost of Salmonella Infections. Risk
Assessment of Salmonella from Poultry Sources. Sources of Salmonella in the
Breeder Flocks, Hatchery, and Grow-out Operations. Salmonella Intervention
in Breeders. The Role of the Hatchery in Salmonella Transfer. Hatchery
Intervention. Salmonella Transfer during Grow Out. Salmonella Intervention
during Grow Out. Effect of the Health of Chickens on Salmonella
Prevalence. Sources of Salmonella in the Plant. The Role of the Scalder in
Spreading Salmonella. Controlling Salmonella in Poultry Scalders. Improving
Processing Yield and Lowering Salmonella during Scalding without Added
Expense. The Effect of Picking (Defeathering) on Salmonella Levels on
Carcasses. Methods for Controlling Salmonella Levels on Carcasses during
Picking. Reducing Pathogens during Evisceration. Reducing Salmonella on the
Processing Line Using Carcass Sprays. Effect of Online Reprocessing on
Salmonella on Carcasses. Effect of Immersion Chilling on Salmonella.
Reducing Salmonella during Immersion Chilling. Proper Use of Chlorine in
Poultry-Processing Plants. Effect of Air Chilling on Salmonella. Postchill
Processes: Dips and Sprays. Other Novel Approaches to Elimination of
Salmonella on Carcasses. Biomapping Salmonella on Broiler Carcasses in
Poultry- Processing Plants: Case Studies. Verification of the Efficacy of
Intervention Strategies. Salmonella Intervention Strategies and Testing
Methods Differ Greatly between the United States and Europe: What Are the
Implications? Impact of the New USDA-FSIS Salmonella/Campylobacter
Performance Standards for Young Chickens. Future Outlook. Index.