Download Food Safety Control in the Poultry Industry (Woodhead by G. C. Mead PDF

By G. C. Mead

The security of fowl meat and eggs remains to be a massive obstacle for shoppers. for this reason, there was a wealth of study on choosing and controlling dangers in any respect phases within the provide chain. nutrition safeguard keep watch over within the chook summarises this study and its implications for all these eager about offering and advertising fowl items. The booklet starts through analysing the most dangers affecting fowl meat and eggs, either organic and chemical. It then discusses equipment for controlling those risks at assorted phases, from the farm via slaughter and carcass processing operations to purchaser dealing with of chook items. additional chapters evaluate confirmed and rising recommendations for decontaminating eggs or processed carcasses, from actual the right way to using bacteriophage and bacteriocins. With its unique editor and overseas staff of individuals, meals safeguard regulate within the bird is a customary reference for either teachers and nutrients businesses.

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Extra resources for Food Safety Control in the Poultry Industry (Woodhead Publishing in Food Science and Technology)

Example text

GAST R K and BENSON S T (1996), `Intestinal colonization and organ invasion in chicks experimentally infected with Salmonella enteritidis phage type 4 and other phage types isolated from poultry in the United States', Avian Diseases, 40, 853±857. GAST R K and HOLT P S (1998a), `Persistence of Salmonella enteritidis from one day of age until maturity in experimentally infected layer chickens', Poultry Science, 77, 1759±1762. GAST R K and HOLT P S (1998b), `Supplementing pools of egg contents with concentrated enrichment media to improve rapid detection of Salmonella enteritidis', Journal of Food Protection, 61, 107±109.

1999). Frequently isolated from poultry skin and meat, arcobacters are seldom recovered from the avian intestinal tract (Wesley and Baetz, 1999). Rivas et al. (2004) detected A. butzleri in poultry (73%), pork (29%), beef (22%), and lamb (15%). Collins et al. (1996) recovered Arcobacter spp. from approximately 90% of pork samples. Houf et al. (2002) found Arcobacter more often than Campylobacter on poultry carcasses (96% v. 49%). These researchers also isolated the organism from the slaughterhouse environment and from processing equipment.

STEPHENSON P, SATCHELL F B, ALLEN G and ANDREWS W H (1991), `Recovery of Salmonella from eggs', Journal of the Association of Official and Analytical Chemists, 74, 821±826. 20 Food safety control in the poultry industry and BLAKE P A (1988), `The emergence of Grade A eggs as a major source of Salmonella enteritidis infections. New implications for the control of salmonellosis', Journal of the American Medical Association, 259, 2103±2107. THIAGARAJAN D, SAEED A M and ASEM E K (1994), `Mechanism of transovarian transmission of Salmonella enteritidis in laying hens', Poultry Science, 73, 89±98.

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