Intro; Preface; Contents; Chapter 1: Salmonella in Poultry Meat Production; 1.1 Salmonella: A Major Foodborne Pathogen in Poultry; 1.2 Salmonella in Poultry Production; 1.2.1 S. Pullorum and S. Gallinarum; 1.2.2 Non-typhoidal Salmonella; 1.2.3 S. Enteritidis: A Major Serovar; 1.2.4 Antibiotic-Resistant Salmonella; 1.2.5 Salmonella Serotypes in Poultry Meat Products; 1.3 Salmonella in Vertically Integrated Production Systems; 1.3.1 Breeders; 1.3.2 Hatchery; 1.3.3 Farmed and Wild Animals, Rodents, and Other Vectors; 1.3.4 Human Traffic and Related Activities; 1.3.5 Feed, Litter, and Water

1.3.6 Aerosols1.3.7 Processing Environment; 1.3.7.1 Scalding; 1.3.7.2 Defeathering; 1.3.7.3 Evisceration; 1.3.7.4 Chilling; 1.4 Conclusions; References; Chapter 2: Reducing Foodborne Pathogens in Organic Poultry: Challenges and Opportunities; 2.1 Introduction; 2.2 Challenges for Organic Poultry Producers; 2.2.1 Animal Health and Food Safety Implications; 2.2.2 Access to Outdoors; 2.2.3 Slaughter and Processing Issues; 2.3 Reducing the Prevalence of Pathogens in Organic Chickens; 2.3.1 Plant Extracts as Safe and Effective Treatments for Organic Poultry

2.3.2 Postharvest Utilization of Plant-Derived Compounds2.3.3 Organic Acids; 2.3.4 Probiotics and Prebiotics; 2.4 Other Challenges for Organic Poultry Producers; 2.4.1 Availability of Organically Certified Feed Ingredients; 2.4.2 Manure Management and Water; 2.5 Conclusions; References; Chapter 3: Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry; 3.1 Introduction; 3.2 Antibiotic Use in Poultry Production; 3.3 Impact of Antibiotic Use on Poultry, Human, and Environmental Health; 3.4 Recent Case of Transferrable Colistin Resistance and Poultry

3.5 Antimicrobial-Resistant Salmonella in Poultry3.6 Spread of Antimicrobial-Resistant Salmonella to Food Communities; 3.6.1 Antimicrobial Resistance of Poultry-Associated Salmonella Serovars; 3.6.2 The Safety in Food Commodities; 3.7 Transmission of Antimicrobial-Resistant Salmonella in Poultry; 3.8 Antimicrobial Resistance Mechanisms of Salmonella; 3.9 Conclusions; References; Chapter 4: Natural and Environmentally Friendly Strategies for Controlling Campylobacter jejuni Colonization in Poultry, Survival in Poultry Products and Infection in Humans; 4.1 Introduction

4.2 Farm-to-Fork Approach for Controlling Campylobacter jejuni4.2.1 Control of Campylobacter jejuni in Animal Reservoirs and Environment; 4.2.2 Control of Campylobacter jejuni Virulence in Humans; 4.3 Applications of Phytochemicals for Controlling Campylobacter jejuni; 4.3.1 Phytochemicals as Antimicrobial Feed Additives for Reducing C. jejuni Colonization; 4.3.2 Phytochemicals for Controlling Environmental Persistence and Product Contamination by C. jejuni; 4.3.3 Phytochemicals as Food Supplement for Controlling Human Infections; 4.4 Applications of Probiotic Bacteria for Controlling Campylobacter jejuni