1st Edition

Controlling Salmonella in Poultry Production and Processing

By Scott M. Russell, Ph.D. Copyright 2012
    310 Pages 119 B/W Illustrations
    by CRC Press

    310 Pages 119 B/W Illustrations
    by CRC Press

    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 analysis of 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.


    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
    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


    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.