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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.
Provides an overview of the pre-harvest food safety problem in a
variety of agricultural sectors, focusing on the impact of primary
production practices and interventions on preventing foodborne
disease. For food safety research scientists, federal and state
regulators, food industry professionals; and those involved in
HACCP or testing programs.
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