Russell, Ph.D. / Russell Controlling Salmonella in Poultry Production and Processing

Erscheinungsjahr 2012
ISBN: 978-1-4398-2111-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 310 Seiten

Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.

Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:

- The origin of Salmonella in poultry

- Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing

- How to design a processing plant to eliminate Salmonella

- How to verify intervention strategies to ensure they are working

- Increasing yield during processing while controlling Salmonella

- New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products

- The differences between the EU and the U.S. with regard to Salmonella control

Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.

Zielgruppe

Food scientists working in the poultry processing industry, plant managers, quality control managers working in processing plants, students in poultry science, poultry growers, and US FDA and USDA regulatory personnel.

Autoren/Hrsg.

Russell, Ph.D., Scott M.

Russell, Scott M.

Fachgebiete

• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Infektionskrankheiten
• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Salmonella: The Organism
The Social Cost of Salmonella Infections
Risk Assessment of Salmonella from Poultry Sources
Sources of Salmonella in the Breeder Flocks, Hatchery, and Grow-out Operations
Salmonella Intervention in Breeders
The Role of the Hatchery in Salmonella Transfer
Hatchery Intervention
Salmonella Transfer during Grow Out
Salmonella Intervention during Grow Out
Effect of the Health of Chickens on Salmonella Prevalence
Sources of Salmonella in the Plant
The Role of the Scalder in Spreading Salmonella
Controlling Salmonella in Poultry Scalders
Improving Processing Yield and Lowering Salmonella during Scalding without Added Expense
The Effect of Picking (Defeathering) on Salmonella Levels on Carcasses
Methods for Controlling Salmonella Levels on Carcasses during
Picking
Reducing Pathogens during Evisceration
Reducing Salmonella on the Processing Line Using Carcass Sprays
Effect of Online Reprocessing on Salmonella on Carcasses
Effect of Immersion Chilling on Salmonella
Reducing Salmonella during Immersion Chilling
Proper Use of Chlorine in Poultry-Processing Plants
Effect of Air Chilling on Salmonella
Postchill Processes: Dips and Sprays
Other Novel Approaches to Elimination of Salmonella on Carcasses
Biomapping Salmonella on Broiler Carcasses in Poultry- Processing Plants: Case Studies
Verification of the Efficacy of Intervention Strategies
Salmonella Intervention Strategies and Testing Methods Differ Greatly between the United States and Europe: What Are the Implications?
Impact of the New USDA-FSIS Salmonella/Campylobacter Performance Standards for Young Chickens
Future Outlook
Index

Über Autor(innen)

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.