Controlling salmonella in poultry production and processing /
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
[2012]
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book. |
Table of Contents:
- 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.