Controlling Salmonella in Poultry Production and Processing: 1st Edition (Hardback) book cover

Controlling Salmonella in Poultry Production and Processing

1st Edition

By Scott M. Russell, Ph.D.

CRC Press

310 pages | 119 B/W Illus.

Purchasing Options:$ = USD
Paperback: 9781138199163
pub: 2016-10-17
SAVE ~$17.39
$86.95
$69.56
x
Hardback: 9781439821107
pub: 2012-02-16
SAVE ~$44.00
$220.00
$176.00
x
eBook (VitalSource) : 9780429104367
pub: 2012-02-16
from $41.98


FREE Standard Shipping!

Description

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:

  • The origin of Salmonella in poultry
  • Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
  • How to design a processing plant to eliminate Salmonella
  • How to verify intervention strategies to ensure they are working
  • Increasing yield during processing while controlling Salmonella
  • New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
  • The differences between the EU and the U.S. with regard to Salmonella control

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.

 

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

Index

About the Author

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science