Food Safety Control in the Poultry Industry
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Author(s): G. C. Mead (Ed.)
Publisher: Woodhead Publishing
ISBN: 1855739542
Format: hardback
561pp
Price: £160.00, $290.00, €230
Review Date: 08 November 2005
Review: Poultry products attract public health concerns about the possible presence of specific disease agents, whether biological or chemical, which can have a wide range of consequences for human health. More recent examples from around the world include Salmonella in eggs, dioxin contamination of chicken meat, and Listeria in ready-to-eat poultry products. This textbook covers food safety topics that are relevant to the production and processing of poultry meat and eggs. The contributors, from the USA, UK, Finland, Sweden, Germany, Hungary and Greece, discuss the main hazards in detail, along with the current methods for their detection and quantification, and the farm-to-fork approach that is generally taken in establishing suitable control strategies. There are chapters on bacterial infection in eggs, bacterial contamination in poultry, detecting and controlling veterinary residues in poultry, modelling risks from antibiotics, pathogens in poultry farms, transportation of live poultry, the safety of poultry feed, control of Salmonella in Swedish poultry, the use of probiotics, the HACCP concept, microbial risk assessment, reducing pathogens in eggs, slaughter and processing technologies, refrigeration, sanitation in poultry processing, decontaminating poultry meat, irradiation of poultry meat, detection of pathogens on poultry meat, modified atmosphere packaging; and handling poultry and eggs in the kitchen.