1st Edition
Controlling Salmonella in Poultry Production and Processing
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
Index
Biography
Scott M. Russell is a professor in the Poultry Science Department at the University of Georgia in Athens. Dr. Russell’s research activities have been primarily directed toward intervention strategies for reducing pathogenic and spoilage bacteria from poultry production and processing operations, and developing rapid microbiological methods for identifying and enumerating spoilage, indicator, and pathogenic bacteria from fresh and cooked poultry products. He assists poultry companies with elimination of pathogenic bacterial populations throughout their grow-out and processing operations. In addition, Dr. Russell conducts applied research projects to assist in answering a variety of questions related to problems in poultry plants.
