Improving poultry meat safety and sustainability

by Steven C. Ricke (Editor), Steven C. Ricke (Contribution by), Nicolae Corcionivoschi (Contribution by), Jessica Hite (Contribution by), Todd Callaway (Contribution by)

Overview

It’s been suggested that current poultry production must increase by at least 2.5% per year until 2030 to meet demand from a rapidly growing population. However, whilst modern, more intensive production systems offer the potential to meet this demand, they also bring with them increased safety and environmental risks.

Improving poultry meat safety and sustainability provides a comprehensive overview of how best to deal with zoonotic diseases which continue to threaten poultry meat safety, focussing on the major food pathogens Campylobacter, Salmonella and Escherichia coli. The book reviews how poultry meat safety can be optimised at the farm level as well as the effectiveness of methods for maintaining the postharvest safety and shelf-life of poultry meat.

With the livestock sector facing increasing pressure to reduce its carbon footprint, the book also details how poultry production can become more sustainable, whilst also ensuring that poultry meat safety isn’t compromised at any point along the value chain.

Product Details

ISBN-13:	9781801467896
Publisher:	Burleigh Dodds Science Publishing
Publication date:	01/28/2025
Series:	Burleigh Dodds Series in Agricultural Science , #161
Pages:	400
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).

Table of Contents

Part 1 Zoonotic hazards

• 1.Campylobacter in poultry meat: Igori Balta and Iulia Adelina Bundurus, University of Life Sciences King Mihai I from Timisoara, Romania; Ozan Gundogdu, London School of Hygiene and Tropical Medicine, UK; Todd Callaway, University of Georgia, USA; Ioan Peț and Ducu Stef, University of Life Sciences King Mihai I from Timisoara, Romania; David McCleery, Agri-Food and Biosciences Institute, UK; Lavinia Stef, University of Life Sciences King Mihai I from Timisoara, Romania; Alastair Douglas, Agri-Food and Biosciences Institute, UK; and Nicolae Corcionivoschi, University of Life Sciences King Mihai I from Timisoara, Romania/Agri-Food and Biosciences Institute, UK;
• 2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Colette A. Nickodem, Steven C. Ricke and Jessica L. Hite, University of Wisconsin-Madison, USA;
• 3.Escherichia coli in poultry meat: Hunter G. Perez, University of Georgia, USA; S. C. Ricke, University of Wisconsin–Madison, USA; and Todd R. Callaway, University of Georgia, USA;

Part 2 Pre-harvest safety management on the farm

• 4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Jeanne Malet-Villemagne, Francesco Rizzotto, Vincent Léguillier and Jasmina Vidic, Paris-Saclay University/AgroParisTech,France; Vanessa Escobar and Yanxia Hou, Grenoble Alpes University/CNRS/CEA/Grenoble INP/IRIG/SyMMES, France; and Nicole Jaffrezic-Renault, University of Lyon, France;
• 5.Biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Dita Julianingsih, Chuan-Wei Tung and Debabrata Biswas, University of Maryland, USA;
• 6.Understanding and dealing with antibiotic resistance in poultry production: Poonam Vinayamohan, Leya Susan Viju, Divya Joseph, and Kumar Venkitanarayanan, University of Connecticut, USA;
• 7.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: S. C. Ricke, University of Wisconsin-Madison, USA; and A.V.S. Perumalla, Hill’s Pet Nutrition, USA;
• 8.Optimising microbiological and food safety in free-range and organic poultry meat production: Léni Corrand, Anibio Group Vétérinaire, France; Richard Jackson, St David’s Veterinary Team, UK; and Paul McMullin, Poultry Health International, UK;

Part 3 Postharvest control along the poultry supply chain

• 9.Safety management and monitoring in poultry slaughter operations: Dianna V. Bourassa, Auburn University, USA;
• 10.Official control of poultry processing operations: a European perspective: Janne Lundén, University of Helsinki, Finland; Kristiina Törmä, Finnish Food Authority, Finland; and Eija Kaukonen, University of Helsinki, Finland;
• 11.Use of antimicrobials in poultry processing plants: the case of the United States: Dana K. Dittoe, University of Wyoming, USA; Elena G. Olson and Steven C. Ricke, University of Wisconsin-Madison, USA;
• 12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Steven C. Ricke, Elena G. Olson and Lindsey A. Wythe, University of Wisconsin-Madison, USA; and Dana K. Dittoe, University of Wyoming, USA;

Part 4 Sustainability

• 13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Kirsi Usva and Sanna Hietala, Natural Resources Institute Finland (Luke), Finland;
• 14.Use of alternative feed ingredients and additives to minimize the environmental impact of poultry production: Kelley G.S. Wamsley, Pratima Adhikari, and Timothy Boltz, Mississippi State University, USA;
• 15.Managing poultry litter to improve safety and reduce environmental impact: Hongye Wang, California State University, East Bay, USA; Xiuping Jiang, Clemson University, USA; and Jingxue Wang, Ocean University of China, China;
• 16.Valorising byproducts from broiler processing: biologics and sustainability: S.C. Ricke, V.A. Leone and A.A. Tarcin, University of Wisconsin-Madison, USA

What People are Saying About This

From the Publisher

"With its wide range of content and perspectives, Improving poultry meat safety and sustainability will be a very valuable resource for poultry operations managers, food safety leaders, poultry health professionals, researchers, students, and others affiliated with the industry. The contents will be applicable to the poultry industry's ever-changing regulatory environment and expanding scientific exploration. The highly-experienced authors and distinguished editor will provide many thought-provoking perspectives in regards to continuous improvement in poultry meat safety and several ongoing sustainability initiatives." (Dr Bill D. Potter, Extension Specialist in Poultry Food Safety & Processing – University of Arkansas, USA)