Food Safety Control in the Poultry IndustryAuthor:
Publisher: CRC Press
Publish date: August 2005
Provides a unique compilation of food safety topics that are relevant to the production and processing of poultry, meat, and eggs Details recent developments in Quantitative Risk Assessment and the application of Hazard Analysis Critical Control Point principles throughout the poultry chain Presents an up-to-date account of Salmonella control in Swedish poultry production - recognized as the gold standard, but controversial in its relation to applicability in other countries outside Scandinavia Brings together contributions from acknowledged experts throughout the world The safety of poultry, meat, and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages on the supply chain. Food Safety Control in the Poultry Industry summarizes this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. With its distinguished editor and international team of contributors, Food Safety Control in the Poultry Industry will be a standard reference for both academics and food companies.