Editors:
- Provides a comprehensive review of poultry meat safety, incorporating scientific and technological advancements of the last decade
- Explains various approaches to improving the microbiological safety of poultry, including efforts to control foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli
- Addresses recent concerns in poultry meat production such as antibiotic usage and consequential antimicrobial resistance
Part of the book series: Food Microbiology and Food Safety (FMFS)
Part of the book sub series: Practical Approaches (PRACT)
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Table of contents (13 chapters)
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Front Matter
About this book
The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens.
This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Editors and Affiliations
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Department of Animal Science, University of Connecticut, Storrs, USA
Kumar Venkitanarayanan
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College of Veterinary Medicine, North Carolina State University, Raleigh, USA
Siddhartha Thakur
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Department of Food Science, University of Arkansas, Fayetteville, USA
Steven C. Ricke
Bibliographic Information
Book Title: Food Safety in Poultry Meat Production
Editors: Kumar Venkitanarayanan, Siddhartha Thakur, Steven C. Ricke
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-3-030-05011-5
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-05010-8Published: 21 March 2019
eBook ISBN: 978-3-030-05011-5Published: 11 March 2019
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: VIII, 301
Number of Illustrations: 5 b/w illustrations, 2 illustrations in colour
Topics: Food Microbiology, Food Science, Agriculture, Public Health