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Highlights the major zoonotic disease threats to poultry production, detailing their characterisation, identification and routes of transmission
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Addresses both on-farm safety and postharvest management techniques in preventing the risk and spread of zoonotic and other diseases
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Considers how elements of poultry production can be better managed to improve safety and sustainability, such as improving feed formulation and litter management to reduce environmental impact
قائمة المحتويات
Part 1 Zoonotic and other hazards
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Salmonella in poultry meat: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Tim Johnson, University of Minnesota, USA;
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
Part 2 Pre-harvest safety management on the farm
5.Safety/biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA;
6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA;
7.Alternatives to antibiotics in preventing zoonoses in poultry: feed additives: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising safety in free-range/organic poultry meat production: Paul Mc Mullin, Poultry Health International, UK;
Part 3 Postharvest control along the poultry supply chain
9.Safety management and monitoring in poultry slaughter operations: Dianna Bourassa, Auburn University, USA;
10.Inspection of poultry processing operations: Janne Lunden, University of Helsinki, Finland;
11.Advances in chilling and freezing of poultry meat to optimise safety and quality: Tomi Obe, University of Arkansas, USA;
12.Advances in packaging of fresh poultry meat to optimise safety and quality: Kay Cooksey, Clemson University, USA;
13.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
14.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
15.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA;
16.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;
17.Poultry biologics and their role in sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
عن المؤلف
Dr. Xiuping Jiang is a Professor in Food Microbiology at the Department of Food, Nutrition, and Packaging Sciences, Clemson University. Her research interests focus on understanding how foodborne pathogens persist in food, on surfaces and in pre-harvest environment, and developing the strategies to detect and control these pathogens.95٬335 كتب إلكترونية في هذه الفئة
