http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Controlling salmonella in poultry production and processing
1 online resource : illustrations, portraits
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.
Description based on opening page (viewed Jan 14, 2016).