Improving poultry meat safety and sustainability

Contributions by Prof. Steven C. Ricke, Prof Nicolae Corcionivoschi, Dr Jessica Hite, Prof Tim Johnson, Dr Nicole Jaffrezic-Renault, Dr Debabrata Biswas, Dr Kumar Venkitanarayanan, Dr Paul McMullin, Dianna Bourassa, Dr Janne Lundén, Dr Tomi Obe, Prof Kay Cooksey, Dr Dana Dittoe, Dr Ilkka Leinonen, Dr Kelly Wamsley, Prof Xiuping Jiang Edited by Prof. Steven C. Ricke

Publication date:

Q4 2024

Length of book:

400 pages

Publisher

Burleigh Dodds Science Publishing

Dimensions:

229x152mm
6x9"

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.

Edited by one of the world’s leading experts on food safety, the book will be a standard reference for university and other researchers working in poultry and food science, advisors consulting poultry farmers on aspects of health and safety, as well as government and other private sector agencies supporting sustainable poultry production.

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 packaging of fresh poultry meat to optimise safety and quality: Kay Cooksey, Clemson University, USA; * 13.Advances in microbiological assessment of shelf life and spoilage of poultry meat: Dana Dittoe, University of Wyoming, USA;

Part 4 Sustainability * 14.Life cycle assessment of poultry meat production: Ilkka Leinonen, Natural Resources Institute (LUKE), Finland; * 15.Feed formulation to minimise environmental impact of poultry production: Kelly Wamsley, Mississippi State University, USA; * 16.Managing poultry litter to improve safety and reduce environmental impact: Xiuping Jiang, Clemson University, USA;