Cantitate/Preț
Produs
Total produse
Vezi coșul
Controlling Salmonella in Poultry Production and Processing de Scott M. Russell, Ph.D.

Controlling Salmonella in Poultry Production and Processing

Autor Scott M. Russell, Ph.D.
en Limba Engleză Hardback – 16 feb 2012
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 are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
  • The origin of Salmonella in poultry
  • Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
  • How to design a processing plant to eliminate Salmonella
  • How to verify intervention strategies to ensure they are working
  • Increasing yield during processing while controlling Salmonella
  • New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
  • The differences between the EU and the U.S. with regard to Salmonella control
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.

Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 53099 lei  6-8 săpt.
  CRC Press – 17 oct 2016 53099 lei  6-8 săpt.
Hardback (1) 136276 lei  6-8 săpt.
  CRC Press – 16 feb 2012 136276 lei  6-8 săpt.

Preț: 136276 lei

Preț vechi: 166191 lei
-18% Nou

Puncte Express: 2044
Preț estimativ în valută:
26080€ • 27237$ • 21623£

Carte tipărită la comandă

Livrare economică 11-25 februarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781439821107
ISBN-10: 1439821100
Pagini: 310
Ilustrații: 119 b/w images and 16 tables
Dimensiuni: 156 x 234 x 20 mm
Greutate: 0.59 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Food scientists and food microbiologists working in poultry processing industry; plant managers, quality control managers working in processing plants; students in poultry science; growers of chickens, hens, and turkeys; USFDA and USDA regulatory personnel.

Cuprins

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.

Notă biografică

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.

Descriere

Salmonella is a major pathogen that can result in deadly foodborne illness. This volume provides a complete analysis of 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.