Improving Poultry Meat Safety and Sustainability
Burleigh Dodds Science Publishing Limited (Verlag)
978-1-80146-789-6 (ISBN)
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It’s been suggested that current poultry production must increase by at least 2.5% per year until 2030 to meet demand from a rapidly growing population. However, whilst modern, more intensive production systems offer the potential to meet this demand, they also bring with them increased safety and environmental risks.
Improving poultry meat safety and sustainability provides a comprehensive overview of how best to deal with zoonotic diseases which continue to threaten poultry meat safety, focussing on the major food pathogens Campylobacter, Salmonella and Escherichia coli. The book reviews how poultry meat safety can be optimised at the farm level as well as the effectiveness of methods for maintaining the postharvest safety and shelf-life of poultry meat.
With the livestock sector facing increasing pressure to reduce its carbon footprint, the book also details how poultry production can become more sustainable, whilst also ensuring that poultry meat safety isn’t compromised at any point along the value chain.
Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017. Dr Nicole Jaffrezic-Renault received her engineering degree from Chimie ParisTech, Paris, in 1971 and the Doctorat d’Etat és Sciences Physiques from the University of Paris-Saclay in 1976. She is Emeritus Director of Research at the Centre National de la Recherche Scientifique, past president of the chemical micro sensor club (CMC2), president of the Analytical Division of the French Chemical Society. Dr. Xiuping Jiang is a Professor in Food Microbiology at the Department of Food, Nutrition, and Packaging Sciences, Clemson University. Her research interests focus on understanding how foodborne pathogens persist in food, on surfaces and in pre-harvest environment, and developing the strategies to detect and control these pathogens.
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
| Erscheint lt. Verlag | 25.2.2025 |
|---|---|
| Reihe/Serie | Burleigh Dodds Series in Agricultural Science |
| Co-Autor | Prof Nicolae Corcionivoschi, Dr Jessica Hite, Prof Tim Johnson, Dr Nicole Jaffrezic-Renault |
| Zusatzinfo | Color tables, photos and figures |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei |
| ISBN-10 | 1-80146-789-7 / 1801467897 |
| ISBN-13 | 978-1-80146-789-6 / 9781801467896 |
| Zustand | Neuware |
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