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000866263 019__ $$a1090370789$$a1090546838$$a1091262168
000866263 020__ $$a9783030050115$$q(electronic book)
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000866263 0247_ $$a10.1007/978-3-030-05011-5$$2doi
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000866263 050_4 $$aHD9437$$b.F66 2019
000866263 08204 $$a363.19/29$$223
000866263 24500 $$aFood safety in poultry meat production /$$cKumar Venkitanarayanan, Siddhartha Thakur, Steven C. Ricke, editors.
000866263 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2019]
000866263 300__ $$a1 online resource
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000866263 4901_ $$aFood microbiology and food safety: practical approaches
000866263 5050_ $$aIntro; Preface; Contents; Chapter 1: Salmonella in Poultry Meat Production; 1.1 Salmonella: A Major Foodborne Pathogen in Poultry; 1.2 Salmonella in Poultry Production; 1.2.1 S. Pullorum and S. Gallinarum; 1.2.2 Non-typhoidal Salmonella; 1.2.3 S. Enteritidis: A Major Serovar; 1.2.4 Antibiotic-Resistant Salmonella; 1.2.5 Salmonella Serotypes in Poultry Meat Products; 1.3 Salmonella in Vertically Integrated Production Systems; 1.3.1 Breeders; 1.3.2 Hatchery; 1.3.3 Farmed and Wild Animals, Rodents, and Other Vectors; 1.3.4 Human Traffic and Related Activities; 1.3.5 Feed, Litter, and Water
000866263 5058_ $$a1.3.6 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
000866263 5058_ $$a2.3.2 Postharvest Utilization of Plant-Derived Compounds2.3.3 Organic Acids; 2.3.4 Probiotics and Prebiotics; 2.4 Other Challenges for Organic Poultry Producers; 2.4.1 Availability of Organically Certified Feed Ingredients; 2.4.2 Manure Management and Water; 2.5 Conclusions; References; Chapter 3: Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry; 3.1 Introduction; 3.2 Antibiotic Use in Poultry Production; 3.3 Impact of Antibiotic Use on Poultry, Human, and Environmental Health; 3.4 Recent Case of Transferrable Colistin Resistance and Poultry
000866263 5058_ $$a3.5 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
000866263 5058_ $$a4.2 Farm-to-Fork Approach for Controlling Campylobacter jejuni4.2.1 Control of Campylobacter jejuni in Animal Reservoirs and Environment; 4.2.2 Control of Campylobacter jejuni Virulence in Humans; 4.3 Applications of Phytochemicals for Controlling Campylobacter jejuni; 4.3.1 Phytochemicals as Antimicrobial Feed Additives for Reducing C. jejuni Colonization; 4.3.2 Phytochemicals for Controlling Environmental Persistence and Product Contamination by C. jejuni; 4.3.3 Phytochemicals as Food Supplement for Controlling Human Infections; 4.4 Applications of Probiotic Bacteria for Controlling Campylobacter jejuni
000866263 506__ $$aAccess limited to authorized users.
000866263 520__ $$aThis comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and "omics" fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
000866263 588__ $$aDescription based on online resource; title from digital title page (viewed on April 11, 2019).
000866263 650_0 $$aPoultry industry$$xSafety measures.
000866263 7001_ $$aVenkitanarayanan, Kumar,$$eeditor.
000866263 7001_ $$aThakur, Siddhartha,$$eeditor.
000866263 7001_ $$aRicke, Steven C.,$$d1957-$$eeditor.
000866263 77608 $$iPrint version:$$aVenkitanarayanan, Kumar$$tFood Safety in Poultry Meat Production$$dCham : Springer,c2019$$z9783030050108
000866263 830_0 $$aFood microbiology and food safety series.
000866263 852__ $$bebk
000866263 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-05011-5$$zOnline Access$$91397441.1
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000866263 982__ $$aEbook
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