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Controlling Salmonella in Poultry Production and Processing

Autor Scott M. Russell
en Limba Engleză Hardback – feb 2012
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.
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Specificații

ISBN-13: 9781439821107
ISBN-10: 1439821100
Pagini: 289
Ilustrații: 119 b/w images and 16 tables
Dimensiuni: 152 x 241 x 20 mm
Greutate: 0.59 kg
Editura: CRC Press

Public țintă

Food scientists and food microbiologists working in poultry processing industry; plant managers, quality control managers working in processing plants; students in poultry science; growers of chickens, hens, and turkeys; USFDA and USDA regulatory personnel.

Cuprins

Salmonella and its origin on poultry. Intervention strategies for controlling Salmonella during breeding. Intervention strategies for controlling Salmonella during hatching. Intervention strategies for controlling Salmonella during growout. Intervention strategies for controlling Salmonella during scalding and picking. Steam versus immersion scalding. Intervention strategies for controlling Salmonella during evisceration. Intervention strategies for controlling Salmonella using online sprays and rinses. Intervention strategies for controlling Salmonella during online reprocessing. Intervention strategies for controlling Salmonella during chilling. Immersion versus air chilling. Intervention strategies for controlling Salmonella using post-chill dips. How to properly use chlorine in process waters to control Salmonella.How to diagnose and tune a processing plant to eliminate Salmonella.Verification of intervention strategies used to control Salmonella. Implications of recycling water on Salmonella contamination. Increasing yield during processing while controlling Salmonella.Proper design of equipment to eliminate Salmonella. New regulations being proposed by USDA-FSIS and their impact on poultry. The differences between the EU and U.S. with regard to Salmonella testing and control. Salmonella test methods. Implications of serotyping Salmonella and proposed regulations. USDA-FSIS regulations regarding Salmonella on fully cooked chicken. Future outlook.

Notă biografică

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.