Improving Poultry Meat Safety and Sustainability
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Improving Poultry Meat Safety and Sustainability
Jaffrezic-Renault, Dr Nicole; Venkitanarayanan, Dr Kumar; Ricke, Professor Steven C.; Biswas, Dr Debabrata; Callaway, Dr Todd; McMullin, Dr Paul; Bourassa, Dianna; Lunden, Dr Janne; Corcionivoschi, Prof Nicolae; Hite, Dr Jessica
Burleigh Dodds Science Publishing Limited
03/2025
400
Dura
9781801467896
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Part 1 Zoonotic hazards
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Todd Callaway, University of Georgia, USA;
Part 2 Pre-harvest safety management on the farm
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
5.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.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising microbiological and food safety in free-range and 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.Official control of poultry processing operations: a European perspective: Janne Lunden, University of Helsinki, Finland;
11.Use of antimicrobials in poultry processing plants: the case of the United States: Steven C. Ricke, University of Wisconsin-Madison, USA;
12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Use of alternative feed ingredients and additives to minimize the 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.Valorising byproducts from broiler processing: biologics and sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Todd Callaway, University of Georgia, USA;
Part 2 Pre-harvest safety management on the farm
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
5.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.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising microbiological and food safety in free-range and 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.Official control of poultry processing operations: a European perspective: Janne Lunden, University of Helsinki, Finland;
11.Use of antimicrobials in poultry processing plants: the case of the United States: Steven C. Ricke, University of Wisconsin-Madison, USA;
12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Use of alternative feed ingredients and additives to minimize the 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.Valorising byproducts from broiler processing: biologics and 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 hazards
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Todd Callaway, University of Georgia, USA;
Part 2 Pre-harvest safety management on the farm
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
5.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.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising microbiological and food safety in free-range and 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.Official control of poultry processing operations: a European perspective: Janne Lunden, University of Helsinki, Finland;
11.Use of antimicrobials in poultry processing plants: the case of the United States: Steven C. Ricke, University of Wisconsin-Madison, USA;
12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Use of alternative feed ingredients and additives to minimize the 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.Valorising byproducts from broiler processing: biologics and sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
1.Campylobacter in poultry meat: Nicolae Corcionivoschi, Agri-Food and Biosciences Institute, UK;
2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Jessica Hite, University of Wisconsin-Madison, USA;
3.Escherichia coli in poultry meat: Todd Callaway, University of Georgia, USA;
Part 2 Pre-harvest safety management on the farm
4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Nicole Jaffrezic-Renault, University of Lyon, France;
5.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.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: Steven C. Ricke, University of Wisconsin-Madison, USA;
8.Optimising microbiological and food safety in free-range and 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.Official control of poultry processing operations: a European perspective: Janne Lunden, University of Helsinki, Finland;
11.Use of antimicrobials in poultry processing plants: the case of the United States: Steven C. Ricke, University of Wisconsin-Madison, USA;
12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Dana Dittoe, University of Wyoming, USA;
Part 4 Sustainability
13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland;
14.Use of alternative feed ingredients and additives to minimize the 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.Valorising byproducts from broiler processing: biologics and sustainability: Steven C. Ricke, University of Wisconsin-Madison, USA
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
