310 pages | 119 B/W Illus.
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysisof the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
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
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
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