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