Improving Poultry Meat Safety and Sustainability
portes grátis
Improving Poultry Meat Safety and Sustainability
McMullin, Dr Paul; Venkitanarayanan, Dr Kumar; Corcionivoschi, Prof Nicolae; Bourassa, Dianna; Jaffrezic-Renault, Dr Nicole; Biswas, Dr Debabrata; Hite, Dr Jessica; Lunden, Dr Janne; Johnson, Prof Tim; Ricke, Prof. Steven C.
Burleigh Dodds Science Publishing Limited
02/2025
400
Dura
9781801467896
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Part 1 Zoonotic and other hazards
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Salmonella in poultry meat: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Tim Johnson, University of Minnesota, USA;
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
Part 2 Pre-harvest safety management on the farm
5.Safety/biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA;
6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA;
7.Alternatives to antibiotics in preventing zoonoses in poultry: feed additives: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising safety in free-range/organic poultry meat production: Paul McMullin, Poultry Health International, UK;
Part 3 Postharvest control along the poultry supply chain
9.Safety management and monitoring in poultry slaughter operations: Dianna Bourassa, Auburn University, USA;
10.Inspection of poultry processing operations: Janne Lunden, University of Helsinki, Finland;
11.Advances in chilling and freezing of poultry meat to optimise safety and quality: Tomi Obe, University of Arkansas, USA;
12.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA;
15.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;
16.Poultry biologics and their role in sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Salmonella in poultry meat: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Tim Johnson, University of Minnesota, USA;
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
Part 2 Pre-harvest safety management on the farm
5.Safety/biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA;
6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA;
7.Alternatives to antibiotics in preventing zoonoses in poultry: feed additives: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising safety in free-range/organic poultry meat production: Paul McMullin, Poultry Health International, UK;
Part 3 Postharvest control along the poultry supply chain
9.Safety management and monitoring in poultry slaughter operations: Dianna Bourassa, Auburn University, USA;
10.Inspection of poultry processing operations: Janne Lunden, University of Helsinki, Finland;
11.Advances in chilling and freezing of poultry meat to optimise safety and quality: Tomi Obe, University of Arkansas, USA;
12.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA;
15.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;
16.Poultry biologics and their role in sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
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campylobacter;salmonella;eschericha coli;zoonotic diseases;zoonotic pathogens;biosecurity;antibiotic resistance;poultry farming
Part 1 Zoonotic and other hazards
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Salmonella in poultry meat: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Tim Johnson, University of Minnesota, USA;
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
Part 2 Pre-harvest safety management on the farm
5.Safety/biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA;
6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA;
7.Alternatives to antibiotics in preventing zoonoses in poultry: feed additives: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising safety in free-range/organic poultry meat production: Paul McMullin, Poultry Health International, UK;
Part 3 Postharvest control along the poultry supply chain
9.Safety management and monitoring in poultry slaughter operations: Dianna Bourassa, Auburn University, USA;
10.Inspection of poultry processing operations: Janne Lunden, University of Helsinki, Finland;
11.Advances in chilling and freezing of poultry meat to optimise safety and quality: Tomi Obe, University of Arkansas, USA;
12.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA;
15.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;
16.Poultry biologics and their role in sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Salmonella in poultry meat: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Tim Johnson, University of Minnesota, USA;
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
Part 2 Pre-harvest safety management on the farm
5.Safety/biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Debabrata Biswas, University of Maryland, USA;
6.Understanding and dealing with antibiotic resistance in poultry production: Kumar Venkitanarayanan, Universitiy of Connecticut, USA;
7.Alternatives to antibiotics in preventing zoonoses in poultry: feed additives: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising safety in free-range/organic poultry meat production: Paul McMullin, Poultry Health International, UK;
Part 3 Postharvest control along the poultry supply chain
9.Safety management and monitoring in poultry slaughter operations: Dianna Bourassa, Auburn University, USA;
10.Inspection of poultry processing operations: Janne Lunden, University of Helsinki, Finland;
11.Advances in chilling and freezing of poultry meat to optimise safety and quality: Tomi Obe, University of Arkansas, USA;
12.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA;
15.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;
16.Poultry biologics and their role in sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
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