Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability

Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability

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Product Details

ISBN-13: 9781786760647
Publisher: Burleigh Dodds Science Publishing
Publication date: 12/31/2016
Series: Burleigh Dodds Series in Agricultural Science Series , #13
Pages: 502
Product dimensions: 6.00(w) x 9.00(h) x (d)

About the Author

Dr Steven Ricke is the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Institute of Food Science and Engineering at the University of Arkansas, USA. His awards include the University of Arkansas John White Outstanding Research Award, the Poultry Science Research Award and the American Egg Board Award, as well as being named an Arkansas Association for Food Protection Fellow, for his outstanding contributions to food safety research.

Sabrina Vandeplas graduated as Chemical and Bio-industrial Engineer from the Catholic University of Louvain-la-Neuve (Belgium) in 2000. She also holds a Master Degree in Animal Experimentation and a PhD in Agricultural Science and Biological Engineering (Gembloux Agro-Bio Tech, University of Liège, Belgium). She worked at Gembloux Agro-Bio Tech for almost 10 years as a Research Assistant on the development of nutritional solutions to fight against zoonotic pathogens in broilers chickens. She focused especially on probiotic- and enzyme-based additives and optimized diet formulations to target Campylobacter sp. and Salmonella sp. at the intestinal and environmental levels. After her PhD, she spent 4 years as Product Manager dedicated to technical support and development of enzyme solutions in animal feed at Puratos NV. Sabrina joined Adisseo France SAS in 2014 as Expert in Raw Materials and NIRS. Her research activities cover every species and deal with innovation projects in the frame of emerging raw materials.

Dr Rajashekara major interests include pre-harvest control of bacterial zoonoses, specifically, Salmonella and Campylobacter and antimicrobial resistance (AMR) mitigation. His research is focused on defining the epidemiology and ecology of these pathogens in food animals, water and environment; understanding the epidemiology and emergence of AMR in food animal production; understanding molecular mechanisms of how these zoonotic pathogens interact with food animals as well as fresh produce; and developing novel diagnostics vaccines, therapeutics, and antibiotic alternative approaches for preharvest and postharvest control of these zoonotic pathogens and mitigation of AMR.

Dr Steven Ricke is the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Institute of Food Science and Engineering at the University of Arkansas, USA. His awards include the University of Arkansas John White Outstanding Research Award, the Poultry Science Research Award and the American Egg Board Award, as well as being named an Arkansas Association for Food Protection Fellow, for his outstanding contributions to food safety research.

Dr. Arthur Hinton, Jr. is the current Research Leader of the Poultry Microbiological Safety and Processing Research Unit of the U. S. Poultry National Research Center of the Agricultural Research Service (ARS) in Athens, Georgia. He has authored over 284 scientific publications, including 90 refereed journal articles and 3 patents. Dr. Hinton has served on the editorial board of the Journal of Food Protection and is a member of the Review Board of the Journal of Applied Poultry Research as well as a member of several professional scientific organizations. Dr. Hinton's current research focuses on reducing the number of human foodborne illnesses associated with contaminated poultry by reducing microbial contamination of poultry during production and processing operations. His research involves the study of physical, chemical, and biological interventions to reduce or eliminate the presence of human foodborne pathogens and indicator microorganisms in live poultry and on processed poultry carcasses.

Dr Steven Ricke is the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Institute of Food Science and Engineering at the University of Arkansas, USA. His awards include the University of Arkansas John White Outstanding Research Award, the Poultry Science Research Award and the American Egg Board Award, as well as being named an Arkansas Association for Food Protection Fellow, for his outstanding contributions to food safety research.

Table of Contents

Part 1 Poultry meat safety
1.Zoonoses affecting poultry: the case of Campylobacter: Tom J. Humphrey and Lisa K Williams, Swansea University, UK;
2.Zoonoses affecting poultry: the case of Salmonella: Sabrina Vandeplas, Adisseo France SAS, France;
3.Safety management on the poultry farm: Jungsoo Joo, University of Maryland, USA; Aishwarya Pradeep Rao,University of Maryland and University of Arizona, USA; and Debabrata Biswas, University of Maryland, USA;
4.The emergence of antibiotic resistance on poultry farms: Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA;
5.Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: Prebiotics and related compounds: S. C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA;
6.Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States: Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA;
7.Inspection techniques for poultry slaughterhouse operations: the case of the European Union: Janne Lundén, University of Helsinki, Finland;
8.Ensuring safety in chilling and freezing of poultry meat: Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico;
9.Case studies in food safety control of fresh poultry meat: effective control of Salmonella in Sweden: Ivar Vågsholm, Swedish University of Agricultural Sciences, Sweden;
10.Food safety control on poultry farms: effective control of Campylobacter: Xiang Liu, University of Tennessee, USA, Irene Hanning, Lincoln International Academy, Nicaragua, Sandra Diaz-Sanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA;

Part 2 Poultry meat quality
11.Poultry meat quality: an overview: Michael A. Grashorn, University of Hohenheim, Germany;
12.Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA;
13.Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka, and Cheorun Jo, Seoul National University, Republic of Korea;
14.The colour of poultry meat: understanding, measuring and maintaining product quality: KiChang Nam, Sunchon National University, Republic of Korea, Eun Joo Lee, University of Wisconsin-Stout, USA and Dong Uk Ahn, Iowa State University, USA;
15.Enhancing texture and tenderness in poultry meat: Iksoon Kang, California Polytechnic State University, USA and Yuan H. Brad Kim, Purdue University, USA
16.Preventing spoilage of poultry meat: Arthur Hinton Jr., U. S. National Poultry Center – USDA-ARS, USA;

Part 3 Sustainability
17.Life cycle assessment (LCA) of intensive poultry production systems: Ilkka Leinonen, Newcastle University, UK;
18.Minimizing the environmental impact of poultry production through improved feed formulation: Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA;
19.Energy and water use in poultry processing: D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA;
20.Waste management and emissions in poultry processing: D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA;
21.Organic systems for raising poultry: R. Michael Hulet, Penn State University, USA;
22.Helping smallholders to improve poultry production: Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia;

What People are Saying About This

From the Publisher

"This is a timely book that provides not only a valuable account of modern food safety management in poultry production and processing, and enhancement of product quality, but also covers the key elements of sustainable production systems for a world now seriously threatened by climate change. With its appropriate international scope, Professor Ricke’s book will make a major contribution to this important subject and become essential reading for all those concerned."
Geoffrey Mead, Emeritus Professor, The Royal Veterinary College, University of London, UK

"Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems."
Poultry Production

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