Controlling Salmonella in poultry production and processing

"Salmonella is major pathogen that can result in foodborne illness. This book explains the origin of Salmonella on poultry and offers intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing. The text examines the implications and pr...

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Bibliographic Details
Main Author: Russell, Scott M.
Format: eBook
Language: English
Published: Boca Raton : CRC Press, 2012.
Subjects:
Salmonella food poisoning > Prevention.
Food contamination.
elektronické knihy
electronic books
ISBN: 9781439821114
Physical Description: xix, 289 p. : ill., port.

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Table of contents

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999 |c 75671  |d 75671 
020 |a 9781439821114  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
100 1 |a Russell, Scott M. 
245 1 0 |a Controlling Salmonella in poultry production and processing  |h [elektronický zdroj] /  |c Scott M. Russell. 
260 |a Boca Raton :  |b CRC Press,  |c 2012. 
300 |a xix, 289 p. :  |b ill., port. 
504 |a Includes bibliographical references and index. 
505 0 |a 1. Salmonella : the organism -- 2. The social cost of Salmonella infections -- 3. Risk assessment of Salmonella from poultry sources -- 4. Sources of Salmonella in the breeder flocks, hatchery, and grow-out operations -- 5. Salmonella intervention in breeders -- 6. The role of the hatchery in Salmonella transfer -- 7. Hatchery intervention -- 8. Salmonella transfer during grow out -- 9. Salmonella intervention during grow out -- 10. Effect of the health of chickens on Salmonella prevalence -- 11. Sources of Salmonella in the plant -- 12. The role of the scalder in spreading Salmonella -- 13. Controlling Salmonella in poultry scalders -- 14. Improving processing yield and lowering Salmonella during scalding without added expense -- 15. The effect of picking (defeathering) on Salmonella levels on carcasses -- 16. Methods for controlling Salmonella levels on carcasses during picking -- 17. Reducing pathogens during evisceration -- 18. Reducing Salmonella on the processing line using carcass sprays -- 19. Effect of online reprocessing on Salmonella on carcasses -- 20. Effect of immersion chilling on Salmonella -- 21. Reducing salmonella during immersion chilling -- 22. Proper use of chlorine in poultry-processing plants -- 23. Effect of air chilling on Salmonella -- 24. Postchill processes : dips and sprays -- 25. Other novel approaches to elimination of Salmonella on carcasses -- 26. Biomapping Salmonella on broiler carcasses in poultry-processing plants : case studies -- 27. Verification of the efficacy of intervention strategies -- 28. Salmonella intervention strategies and testing methods differ greatly between the United States and Europe : what are the implications? -- 29. Impact of the new USDA-FSIS Salmonella/Campylobacter performance standards for young chickens -- 30. Future outlook. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "Salmonella is major pathogen that can result in foodborne illness. This book explains the origin of Salmonella on poultry and offers intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing. The text examines the implications and proper use of chemicals, how to diagnose and tune a processing plant to eliminate Salmonella, and how to verify intervention strategies to ensure that they are working. It also discusses the implications of recycling water on Salmonella contamination and offers practical tips for increasing yield during processing while controlling for Salmonella and designing the proper equipment to eliminate Salmonella"--Provided by publisher. 
650 0 |a Salmonella food poisoning  |x Prevention. 
650 0 |a Food contamination. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 1 |z 9781439821107 (hardcover : alk. paper) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b11519  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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