Food Safety Control in the Poultry Industry

Food Safety Control in the Poultry Industry

by G.C. Mead

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Product Details

ISBN-13: 9781845690236
Publisher: Elsevier Science
Publication date: 08/08/2005
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 576
File size: 8 MB

About the Author

Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.

Table of Contents

Bacterial infection of eggs; Pathogen contamination risks in poultry as a risk to human health; Detecting and controlling veterinary drug residues in poultry; Modelling risks from antibiotic and other residues in poultry and eggs; Pathogen population on poultry farms; Catching, transporting and lairage of live poultry; Ensuring the safety of poultry feed; The effective control of hazards in Swedish poultry: the case for Sweden; The use of probiotics to control pathogens in poultry; The HACCP concept and its application in primary production; Microbial risk assessment in poultry production and processing; Techniques for reducing pathogens in eggs; Improving slaughter and processing technologies; Refrigeration and the safety of poultry meat; Sanitation in poultry processing; HACCP in poultry processing; On-line physical methods for decontaminating poultry meat; Microbial treatments to reduced pathogens in poultry and poultry meat; Irradiation of poultry meat; Rapid detection and enumeration of pathogens on poultry meat; Modified atmosphere packaging and the safety of poultry meat; Handling poultry and eggs in the kitchen.

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